A vibrant summer salad with radishes, edamame beans, peppers, almonds and herbs, drizzled with a citrus dressing
Prep:10 mins
Serves 4
200g bulgur wheat150g frozen edamame (podded)2 Romano peppers, sliced into rounds, seeds removed150g radishes, finely sliced75g whole blanched almondssmall bunch mint, finely choppedsmall bunch parsley, finely chopped2 oranges3 tbsp olive oil
STEP 1Cook the bulgur following pack instructions, then drain and tip into a large serving bowl to cool. Meanwhile, put the edamame beans in a small bowl, pour over boiling water, leave for 1 min, then drain. Put in a serving bowl with the peppers, radishes, almonds, mint and parsley.STEP 2Peel one orange, carefully cut away the segments and add to the bowl. Squeeze the juice of the other into a jam jar with the oil. Season well and shake to emulsify. If you’re following our Healthy Diet Plan – separate the salad into four bowls or lunchboxes, pour half of the dressing onto the two portions being eaten today and store the remainder in the fridge for a later day. The salad will keep in the fridge for 2 days.
