Asparagus, bulgar and dried cherry salad with spiced dressing

Serves: 8

Time to make: 25 mins

Ingredients

1 cup bulgar (cracked wheat)
3 bunches (750g) asparagus, trimmed, cut in 3cm lengths
2 ½ cups green beans, trimmed, cut in 3cm lengths
¼ cup chopped chives
100g baby spinach
¼ cup dried cherries
¼ cup sunflower seeds, lightly toasted
2 tablespoons fresh orange juice
1 tablespoon white balsamic vinegar
1 teaspoon garam masala
1 tablespoon olive oil

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Instructions

Stay Awake

1 Place bulgar in a large heatproof bowl, cover with boiling water and soak for 5 minutes. Drain well, pressing excess water out with the back of a spoon. Transfer bulgar to a large bowl.

2 Steam or boil asparagus and beans for 2 minutes or until just tender. Drain and refresh under cold running water then drain again.

3 Add the vegetables, chives, spinach, cherries and sunflower seeds to the bowl with the bulgar. Whisk orange juice, white balsamic, garam masala and olive oil in a small jug. Pour dressing over salad, toss gently to combine and serve.

Variations

Make it gluten free: Use quinoa instead of bulgar and check garam masala is gluten free.
Can’t find dried cherries? You can use dried cranberries or blueberries instead.

Nutrition Info (per serve)

Calories 180 cal

Kilojoules 760 kJ

Protein 7 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 25 g

Sugar 7 g

Dietary fibre 8 g

Sodium 20 mg

Calcium 70 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.