NEWS
RECIPE CRUNCHY BULGHAR SALAD A vibrant summer salad with radishes, edamame beans, peppers, almonds and herbs, drizzled with a citrus dressing. Healthy, light and fresh with only 483 calories a serving. INGREDIENTS: (Serves 4) • 200g bulghar wheat • 150g frozen podded edamame beans • 2 romano peppers, sliced into rounds, seeds removed • 150g radishes, finely sliced • 75g whole blanched almonds • Small bunch mint, finely chopped • Small bunch parsley, finely chopped • 2 oranges • 3 tbsp extra virgin olive oil METHOD: 1. Cook the bulghar following pack instructions, then drain and tip into a large serving bowl to cool. 2. Put the edamame beans in a small bowl, pour over boiling water, leave for 1 min, then drain. 3. Put in a serving bowl with the peppers, radishes, almonds, mint and parsley.
4. Peel one orange, carefully cut away the segments and add to the bowl. 5. Squeeze the juice of the other orange into a jam jar with the oil. Season well and shake to emulsify. 6. Pour over the salad, toss well and serve.
WINE MATCH The best wines to pair with bulghar wheat are whites that bring out the nutty side to the grain. A ripe, oaky Australian Chardonnay blends perfectly with the sweet, tangy and assertive flavours of this particular dish. As the salad contains edamame beans and radishes a Sauvignon Blanc or lesser known Pinot Gris - which are becoming increasingly popular would also work particularly well. Stay clear of reds and if you are a fan of rose, go for a light, dry rose like Pinot Noir.
20 SURREYROCKS | ISSUE 08
