A summery salad that’s quick to throw together, full of gut-loving fibre, and bursting with flavour. Perfect for BBQs, lunchboxes or fuss-free dinners.
Cost from The Refill in (£).
Ingredients:
- 1 tin mixed beans, drained and rinsed (£1.25)
- 100g bulgur wheat (£0.34)
- 1 tsp of Vegetable Bouillon (£0.19)
- 2 ripe plum tomatoes, de-seeded and chopped
- 1 small cooked beetroot (optional)
- A handful of pistachios, roughly chopped
- 100ml extra virgin olive oil (£1.80)
- 2 tbsp white wine vinegar
- 1 tsp dried parsley (£0.08)
- 1/2tsp garlic powder (£0.05)
- 1 tsp dried dill (£0.08)
- Sea salt flakes and mixed peppercorns, to taste
Method:
- Soak the bulgur wheat in boiling water (double the volume of water to grain), cover, and leave for 10–15 mins until fluffy. Or pop in the microwave for 5 minutes for quicker cook.
- Meanwhile, make your dressing: mix the olive oil, vinegar, dried parsley, dried dill, garlic powder, a generous pinch of sea salt, and freshly cracked pepper.
- In a large bowl, toss the drained beans and fluffed bulgur wheat with the dressing until everything is coated.
- Fold through the chopped tomatoes and red onion.
- Finish with a handful of chopped pistachios for crunch and colour.
Serving tip:
Lovely as it is, or try adding a spoonful of hummus, some grilled veg, chunks of halloumi or wrapping it all in a flatbread. Keeps well in the fridge for a couple of days – and tastes even better the next day.