Bulgur wheat, almond and clementine salad recipe
Succulent, sweet clementines and crunchy almonds contrast beautifully with refreshing mint in this sensational salad. Simple to prepare, it's the perfect light Christmas side dish for dinner parties. Save time by cooking the bulgur wheat a day in advance and chill, then assembling last minute.
See method- Serves 6
- 40 mins
- 329 calories / serving
Ingredients
- 400ml vegetable stock
- 200g bulgur wheat
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground cinnamon
- knob of butter
- 5 clementines, peeled, segmented and roughly chopped
- 100g bag blanched almonds, toasted and roughly chopped
- 170g jar pitted green olives in brine, drained and halved
- 15g pack flat-leaf parsley, leaves picked and roughly chopped
- 15g pack mint, leaves picked and roughly chopped
For the dressing
- 2 tbsp clementine juice
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp honey
Each serving contains
- Energy
- 1375kJ 329.0kcal
- Fat
- 19g
- Saturates
- 3g
- Salt
- 1.7g
- Sugars
- 6g
of the Reference intake
Carbohydrate 32.8gProtein 8.2gFibre 3.5g
Method
- In a large pan, bring the stock to the boil. Stir in the bulgur wheat and spices, then remove from the heat, cover and set aside for 25-30 mins, until all the stock has been absorbed.
- Meanwhile, combine all the dressing ingredients in a jug and whisk to combine. Season to taste. Set aside until needed.
- Add the butter and some seasoning to the bulgur wheat, then fluff up with a fork. Transfer to a serving bowl and toss with the clementines, almonds, olives, dressing and half the herbs. Season well, then scatter over the remaining herbs.
- See more Christmas side dishes
