Wild Rice & Sweet Potato Bulgur Wheat Salad

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JustIngredients Bulgur Wheat

A healthy lunchtime salad (we could eat this every single day it's so delish!)


1 Sweet potato cubed
A handful of Rocket
4 Spring onions chopped
Mint leaves washed and chopped


60ml Olive oil
2 tablespoon Red wine vinegar
1/2 teaspoon Salt


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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