Beetroot falafel
Jazz up an all-time vegetarian favourite by adding vibrant beetroot - serve with tahini yoghurt dip and pickled beets
Charred Brussels, beetroot & bulgur salad
Serves 2
Easy
Prep:
Cook:
Love your leftovers – use a surplus of festive Brussels and blue cheese in this throw-together, vegetarian seasonal salad that's 2 of your 5 a day
Skip to ingredients
- 150g bulgur wheatrinsed
- 200g leftover Brussels sproutshalved
- 100g cooked beetrootcut into wedges
- 1 small red onionfinely sliced
- handful cherry tomatoeshalved
- ½ small pack parsleyroughly chopped
For the dressing
- 75ml buttermilk
- 2 tbsp mayonnaise
- 1 tbsp white wine vinegar
- 60g blue cheesecrumbled
Nutrition: per serving
- kcal732
- fat38g
- saturates9g
- carbs69g
- sugars13g
- fibre12g
- protein22g
- salt0.9g
Method
step 1
Put the bulgur in a small saucepan and cover with 300ml water. Bring to the boil, reduce to a simmer, cover and cook for 5 mins or until tender. Drain.
step 2
Meanwhile, heat a griddle pan over a high heat until very hot. Cook the sprouts until char lines appear, then set aside.
step 3
Make the dressing by combining all the ingredients in a small bowl with 1 tbsp water and a little seasoning.
step 4
In a large bowl, combine the bulgur with the Brussels, beetroot, onion, tomatoes, parsley and some seasoning. Divide between bowls and drizzle with the dressing, serving extra on the side.
