Nargisse Benkabbou's fennel, orange and olive bulgur wheat salad recipe
Created by The Tesco Recipes team
Food writer Nargisse Benkabbou's colourful salad is packed with fresh and aromatic flavours inspired by Moroccan cuisine. Drizzled with a simple honey and olive oil dressing, enjoy as part of a lunchtime spread, or try alongside Nargisse's spiced chicken meatballs (see recipe, below).
See method- Serves 6
- Takes 30 mins
- 206 calories / serving
- Dairy-free
- Vegetarian
- Healthy
Ingredients
- 50g bulgur wheat
- 2 large or 3 medium oranges, segmented, 1 tbsp juice reserved
- 2 tbsp each pumpkin and sunflower seeds
- 2 medium fennel bulbs, trimmed and finely sliced, fronds reserved
- 1 small red onion, sliced
- 80g green olives, halved
- 15g each fresh coriander and parsley, torn
For the dressing
- 3 tbsp olive oil
- 1½ tbsp red wine vinegar
- 1 tbsp clear honey
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Shop ingredientsEach serving contains
- Energy
- 860kJ 206.0kcal
- Fat
- 12g
- Saturates
- 2g
- Salt
- 0.7g
- Sugars
- 12g
of the Reference intake
Carbohydrate 18.3gProtein 4.0gFibre 5.2g
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Sign in to shopMethod
- Cook the bulgur wheat to pack instructions; set aside. Mix all the dressing ingredients together with the reserved orange juice; season and set aside.
- Toast the seeds in a pan over a medium heat for 2 mins, stirring frequently, until fragrant and lightly golden. Remove from the heat and set aside to cool.
- Put the fennel, oranges, onion, olives, cooked bulgur wheat, coriander and parsley in a bowl. When ready to serve, pour the dressing over the salad, toss together and transfer to a serving plate. Scatter over the seeds and fennel fronds.
- See more Hearty salad recipes
Tip
Serve with Nargisse's spiced chicken meatballs recipe
