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Bulgur wheat, cavolo nero & orange salad with tahini dressing
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Serves: 4 as a side
200g pack cavolo nero, stalks discarded, leaves washed and finely chopped
200g bulgur wheat
50g Cooks’ Ingredients Tahini
½ tsp cider vinegar
½ x 25g pack flat leaf parsley, leaves and stems separated, roughly chopped
1 clove garlic, crushed or grated
1 tbsp extra virgin olive oil, to drizzle
50g dried cranberries, roughly chopped
30g almonds (skin on), toasted and roughly chopped
60g Essential Greek Feta, crumbled
1. Put the cavolo nero in a large pan of boiling water. Cook for 30 seconds, drain and rinse in a colander under cold running water, then leave to drain. Cook the bulgur wheat according to pack instructions. Drain in a sieve, rinse under cold running water, then leave to drain.
2. Meanwhile, slice the tops and bottoms from the oranges, down to the flesh, then sit them on one cut end. Following the shape of the orange, carefully cut the peel and pith off in strips from top to bottom and cut between the membranes to separate into segments.
3. Squeeze the juice of the orange membranes into a small food processor, then add the tahini, vinegar, parsley, garlic and a pinch of salt. Blitz until smooth, adding a splash of water to loosen, if needed.
4. Put the drained cavolo nero and bulgur wheat on a large platter. Drizzle over the olive oil and season generously. Toss well, top with the orange segments, cranberries and almonds then finish with the crumbled feta and green tahini dressing.
Typical values per serving:
Vegetarian/1 of your 5 a day/source of fibre