Bulgur wheat & apricot salad

Bulgur wheat & apricot salad

You could use couscous in place of the bulgur wheat in this colourful salad.

By , 21 September 2015
Bulgur wheat & apricot salad
  • Ready in: 30 mins
  • Serves: 4
  • Price: £1.56 per serving
Nutritional Info
Each 100g serving contains
  • Fat high
    22.4g
    32%
  • Saturates high
    5.2g
    26%
  • Sugars med
    7.7g
    9%
  • Salt med
    1g
    17%
  • Energy 1775KJ 424KCAL
    21%
of your reference intake.
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
  • 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.

  • 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.

  • 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.

  • 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.