Bulgur & quinoa salad with crispy bacon and goat’s cheese

Name: Bulgur & quinoa salad with crispy bacon and goat’s cheese
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Ingredients: 200 g bulgur wheat with white & red quinoa; 250 g frozen pea & bean mix; 3 tbsp cider vinegar; 3 tbsp olive oil; 1½ tsp Dijon mustard; 150 g havroux Soft Ripened Goat’s Cheese Log, cut into small pieces; 90 g pack wild rocket; 50 g savoury seed & nut topper

Bulgur wheat mixed with white and red quinoa offers a satisfying and nutritious base for this flavour-packed grain bowl.

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Serves4
CourseLunch
Prepare15 mins
Cook12 mins
Total time27 mins

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200g bulgur wheat with white & red quinoa
250g frozen pea & bean mix
3 tbsp cider vinegar
3 tbsp olive oil
1½ tsp Dijon mustard
150g havroux Soft Ripened Goat’s Cheese Log, cut into small pieces
90g pack wild rocket
50g savoury seed & nut topper

Cook the grains in a large pan of boiling water for 8 minutes. Add the frozen pea and bean mix, cook for 3-4 minutes more until tender, then cool under running water and drain well.
Meanwhile, mix the vinegar, oil, mustard and some seasoning together in a large serving bowl, then stir in the radishes and set aside.
Preheat the grill, then cook the bacon for 5 minutes, turning until cooked through and crisp. Drain on kitchen paper, then roughly chop or snip into small pieces with kitchen scissors.
Stir the grains and greens into the salad bowl with the crispy bacon, goat’s cheese, rocket and seed mix. Toss together well and serve.