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Kiwi Bulgur Salad    Veg CD ACC 25mins plus cooling

Serves 4      Cold Vegetarian Vegetables Fruit Herbs Accompaniment   Eggless

2 tbsp Butter or Margarine
225g/8oz Bulgur Wheat
25g/1oz Mushrooms , sliced
480ml/16fl.oz.  Strong Vegetable or Chicken Stock
4 Spring Onions (Scallions), sliced diagonally
100g/4oz Red Cabbage, finely shredded
2 Kiwifruit, peeled and sliced
Mint Dressing
6 tbsp Lemon Juice
2 tbsp Vegetable Oil
1 tbsp Honey
1 tbsp freshly chopped Mint


1. Melt the in butter in a medium saucepan, add the bulgur and mushrooms and sauté for 2 minutes until golden.

2. Add the stock, bring to the boil then reduce heat, cover and simmer for 15 minutes. Allow to cool.

3. Place all the ingredients for the mint dressing in a medium sized mixing bowl, whisk together then add the spring onions and mix well.

4. Once cooked, place the bulgur in the centre of a serving platter, garnish with the cabbage and kiwifruit then drizzle the spring onion dressing over the top.


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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