Recipes
Bulgur wheat & apricot salad
You could use couscous in place of the bulgur wheat in this colourful salad.
You could use couscous in place of the bulgur wheat in this colourful salad.
(4 votes)
Cook: 30 Mins
Serves: 4
Price: £1.56 per serving
Nutritional Information
Each 100g serving contains
Energy
1775kj
424kcal
1775kj
424kcal
21%
Fat
22.4g
22.4g
High
32%
32%
Saturates
5.2g
5.2g
High
26%
26%
Sugars
7.7g
7.7g
Med
9%
9%
Salt
1g
1g
Med
17%
17%
of your reference intake.
Typical energy values per 100g:
1775kj/424kcal
Typical energy values per 100g:
1775kj/424kcal
Ingredients
175g Great Scot Bulgur Wheat
50g hazelnuts
3 tbsp olive oil
1 1/2 tbsp Asda Chosen by you Harissa Paste
1 tbsp red wine vinegar
5-6 fresh apricots
4 spring onions, sliced
80g pack Asda Fresh Tastes Pomegranate Seeds
2 tbsp chopped fresh mint
2 tbsp chopped flat-leaf parsley
100g feta, crumbled
Method
1
Put the bulgur wheat in a bowl and pour boiling water over to cover. Leave to soak for 30 minutes. Drain off any excess water.
2
While the wheat is soaking, pre-heat the oven to 190C/170C Fan/Gas 5. Put the hazelnuts on a baking tray and cook for 10 minutes. Rub off the skins with kitchen paper and set the nuts aside.
3
Heat the oil and harissa paste in the pan and cook over a low heat, stirring, for 1-2 minutes. Tip into a bowl and mix in the vinegar. Stir into the bulgur wheat.
4
Halve and stone the apricots and cut into small pieces. Add to the bulgar wheat with the hazelnuts, spring onions, pomegranate seeds, mint and parsley.