Save to your scrapbook
Edamame & bulgur salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
100g Love Life Bulgur Wheat With White & Red Quinoa
400g can edamame beans, drained and rinsed
4 salad onions, sliced
1 ripe avocado, diced
½ x 25g pack fresh mint, leaves chopped
1 tbsp toasted sesame oil
1 tbsp Chinese rice vinegar
1 tbsp light soy sauce
½ x 100g bag watercress
1. Cook the bulgar wheat and quinoa mix in boiling water for 12 minutes. Drain and cool under cold water.
2. Meanwhile, mix the beans, onions, avocado and mint together. Whisk the oil, vinegar and soy, and toss into the beans with the grains.
3. Divide the watercress between 2 plates and top with the bean mix.
Typical values per serving:
This recipe was first published in Tue Apr 05 10:06:00 BST 2016.