Make this amazing, healthy recipe from the ingredients already in your pantry.
If you’re using dried beans let them soak in cold water overnight before cooking for 10 minutes on a simmering heat. Once just tender, drain the beans and refresh in cold water. If you’re using tinned legumes you can miss this step.
To cook your bulgur simply add boiling water and cover with cling film. Leave to soak for 15minutes then drain any excess liquid. Alternatively you can boil the bulgur until tender and drain.
In a hot pan add a drizzle of oil and your drained corn kernels. Turn up the heat to high and toss the corn until they begin to char. If you toss the pan frequently you’ll prevent them from burning and soon you’ll get a nice caramelisation on the kernels. Once they begin to colour go ahead and add your cumin and paprika, mix well and set aside.
Now the bulk of your salad is complete. Toss all the ingredients together including the sesame seeds, walnuts and thinly sliced apricots. Finish with a healthy seasoning of salt, pepper, olive oil and vinegar. Serve warm or cold.
This dish is great on its own, but to take it up a notch mix through a generous bunch of chopped herbs such as dill, coriander and parsley.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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