Name: Kiwi and beetroot bulgur salad With herb dressing
Total time: 15 min
Yield: 2
Cuisine: French
Ingredients: 125 g Pre-cooked beetroot; 2 piece Kiwi; 150 g Bulgur; 50 g Feta; 60 g Arugula & lamb's lettuce; 40 g Salted almonds; 1 piece Lemon; 1 piece Avocado; 10 g Fresh mint; 10 g Fresh basil, chives & flat leaf parsley; ⅔ piece Cucumber; 3 tablespoon Extra virgin olive oil; ½ tablespoon Mustard; ½ tablespoon Honey [or plant-based alternative]; to taste Salt and pepper

HelloFresh

Recipes

Kiwi and beetroot bulgur salad

With herb dressing

View our plans

Tags:

Veggie

Allergens:

Tarwe

•Melk (inclusief lactose)

•Amandelnoten

•Pinda's

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

65 g

Pre-cooked beetroot

1 piece

Kiwi

75 g

Bulgur

(Contains: Tarwe May be present: Soja)

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)3549 kJ

Calories848 kcal

Fat46.8 g

Saturated Fat9.1 g

Carbohydrate75.4 g

Sugar23.6 g

Dietary Fiber18.2 g

Protein22.7 g

Salt1 g

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

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.

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.

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.

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.