Broccoli, cauliflower and burghul salad
Burghul is a type of dried cracked wheat which goes great in salads in place of quinoa or couscous.
1½ tbs, toasted
500 g, cut into florets
300 g, cut into florets
1 small, chopped
Reduced fat feta cheese
100 g, crumbled
1 medium, zested, juiced
- Toss pepitas in a large saucepan over medium heat until golden. Transfer to a small bowl.
- Bring 2 cups (500ml) water to the boil in same pan over high heat. Add burghul and remove from heat. Set aside for 10 minutes to soak. Drain. Using hands, squeeze excess liquid from burghul. Transfer burghul to a serving platter.
- Refill same large saucepan with water and bring to the boil over high heat. Cook cauliflower and broccoli for 3 minutes or until just tender. Drain. Refresh under cold water. Drain.
- Arrange cauliflower, broccoli, avocado, pepitas, mint and feta over burghul. Drizzle with oil and juice and sprinkle with zest to serve.
TIPS: Reserve any small cauliflower leaves and toss through the salad. You can use quinoa or couscous instead of burghul (cooking times may vary). Store any leftovers (without avocado or pepitas) in an airtight container in the fridge for up to 1 day.