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Waitrose Bulgur Wheat with White & Red Quinoa500g
500gItem price
£4.00Price per unit
£8/kgA fragrant harissa-flavoured dressing complements the sweet, juicy cantaloupe melon pieces and earthy buckwheat.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Put the buckwheat in a small saucepan with the bouillon powder and add 175ml water. Bring to a gentle simmer and cook for about 8 minutes until the buckwheat is tender and the water absorbed. Cook the broad beans in a separate pan for 3-4 minutes, then drain.
Tip the buckwheat and beans into a large bowl, and add the nuts, chives and melon. Stir well.
Combine the harissa paste, lemon zest and juice, honey and olive oil in a small bowl, and add to the salad. Stir well before serving, or chill for a couple of hours to let the flavours develop.
If buckwheat is overcooked it quickly turns to a mush, so keep an eye on it. If there’s still water left once the buckwheat is cooked, drain through a sieve.
Typical values per serving when made using specific products in recipe
Energy | 2,366kJ/ 564kcals |
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Fat | 20g |
Saturated Fat | 2g |
Carbohydrates | 72g |
Sugars | 23g |
Fibre | 14g |
Protein | 17g |
Salt | 1.4g |
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