Summer salad with feta, peach and avocado recipe
This salad combines some of the season's best fruit and veg into a tasty light lunch or an elegant starter for summer dining al fresco.
See method- Serves 4
- 5 mins to prepare and 25 mins to cook
- 575 calories / serving
Ingredients
- 300g (10oz) bulgur wheat
- 1 large red chilli, stalk removed
- 100g spinach leaves
- 4 spring onions, trimmed
- 1 x 31g pack fresh coriander
- 5 tbsp extra-virgin olive oil
- 1 lime, juiced, plus wedges to serve
- 2 red peppers, deseeded and sliced
- 2 peaches, sliced into thin wedges
- 1 ripe avocado, peeled and cut into chunks
- 100g (3 1/2oz) feta cheese, crumbled
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Shop ingredientsEach serving contains
- Energy
- 2410kJ 575.0kcal
- Fat
- 28g
- Saturates
- 7g
- Salt
- 1.0g
- Sugars
- 11g
of the Reference intake
Carbohydrate 69.8gProtein 14.9gFibre 10.7g
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Method
- Put the bulgur wheat into a sieve and rinse under cold water. Tip into a large pan and pour over a kettle-full of boiling water. Place over a high heat and simmer for 20 minutes, until tender. Drain, then rinse with cold water and drain well again. Set aside.
- Put the chilli, spinach, spring onions, coriander stalks and three-quarters of the leaves into a food processor, with half the olive oil and half the lime juice. Blitz to a paste, then stir into the bulgar wheat. Spoon onto a platter.
- Preheat a griddle pan over a high heat. Griddle the pepper and peach slices for about 5 minutes, until lightly charred. Scatter them over the bulgar wheat.
- Add the avocado chunks to the salad along with the remaining lime juice and feta. Drizzle with olive oil, scatter over the remaining coriander leaves and serve with lime wedges.
- See more Salad recipes
