Bulgar Salad with Brazils, Cauliflower & Pomegranate
50g Bulgar wheat
100ml boiling water
10 ml olive oil
juice 1/2 lime
handful coriander leaves
handful flat leaf parsley
20g Brazil nuts, sliced
65g tiny cauliflower florets, cooked until tender
fruit from 1/2 a pomegranate
50g baby spinach
40g wild rocket
Place the Bulgar in a bowl and add the boiling water. Cover and allow to stand for 30 minutes. Drain, if any water remains, and fluff with a fork.
Add the oil, lime juice, herbs and salt & pepper to taste. Mix well. Add the cooked cauliflower, Brazil slices and pomegranate "jewels" and mix again.
Combine the spinach and wild rocket and use it to line a serving plate. Mound the Bulgar salad on top.
Nutrition Data
Calories (kcal) 495.7
Carbohydrate (g) 55.8
Protein (g) 14.1
Fat (g) 24.6
Fibre (g) 8.1
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