Wild Rice & Sweet Potato Bulgur Wheat Salad
Featured Product:
Bulgur Wheat
A healthy lunchtime salad (we could eat this every single day it's so delish!)
Ingredients
1
Sweet potato
cubed
A handful of
Rocket
4
Spring onions
chopped
Mint leaves
washed and chopped
Pecans
Dressing
60ml
Olive oil
2 tablespoon
Red wine vinegar
Instructions
Coat the cubed sweet potato with a drizzle of olive oil and a sprinkle of salt. Place on a baking tray in a preheated oven (200C) for 30 to 45 minutes. Leave to cool.
Rinse the bulgur wheat, place in a pot with 350ml of water and boil. Cover and simmer until the bulgur wheat begins to soften. Drain and leave to cool.
Boil the rice in 230ml of water, add some salt to taste, cover and simmer until the grains have popped. Drain and leave to cool.
In a bowl, combine the rice, bulgur wheat and sweet potato a long with the salad ingredients.
Whisk the dressing ingredients together in a jug, drizzle on top of the salad and toss to coat.
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