Kiwi and beetroot bulgur salad
With herb dressingCalories
:
840 kcalProtein
:
22.1g proteinTotal
:
15 minutesDifficulty
:
EasyVeggie
Allergens:
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Amandelnoten
- Pinda's
- Kamut
- Khorasan (tarwe)
- Rogge
- Gerst
- Gluten
- Haver
- May contain traces of allergens
- Noten
- Sesamzaad
- Selderij
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
65 g
Pre-cooked beetroot
1 piece
Kiwi
75 g
Bulgur
(Contains: Tarwe, Gluten May be present: Kamut, Khorasan (tarwe), Rogge, Gerst, Gluten, Haver)
25 g
Feta
(Contains: Melk (inclusief lactose))
30 g
Arugula & lamb's lettuce
20 g
Salted almonds
(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)
½ piece
Lemon
½ piece
Avocado
5 g
Fresh mint
(May be present: Selderij)
5 g
Fresh basil, chives & flat leaf parsley
⅓ piece
Cucumber
Not included in your delivery
1.5 tablespoon
Extra virgin olive oil
¼ tablespoon
Mustard
¼ tablespoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3514 kJ
Calories840 kcal
Fat46.6 g
Saturated Fat9.1 g
Carbohydrate84.7 g
Sugar21.5 g
Dietary Fiber15.6 g
Protein22.1 g
Salt1 g
Potassium302.2 mg
Calcium22 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Transfer the bulgur to a pot or saucepan and cover with water.
- Bring to a boil, then allow the bulgur to cook for 10 minutes until done. Drain and rinse under cold water and set aside.
2
- Peel and dice the kiwi, dice the beetroot, chop the cucumber into crescents and cut the lemon into 6 wedges. (Quarter the fennel and remove the tough core, then chop the fennel into thin strips.)
- Halve and pit the avocado, then remove the skin and dice the flesh.
3
- Add the olive oil, mustard, honey and the juice of one lemon wedge per person to a tall container. Add the basil, chives and parsley and use an immersion blender to blend into a smooth sauce. Season with pepper and salt. (> Check if splash of water needed)
- Roughly chop the almonds.
- Finely chop the mint leaves.
4
- Add the bulgur, salad leaves, beetroot/fennel, tomatoes, kiwi and two-thirds of the dressing to a salad bowl and toss to combine.
- Serve the salad on plates. Top with the almonds and crumble over the feta.
- Drizzle with the rest of the dressing and serve with any remaining lemon wedges. Garnish with the mint.
