Broccoli, cauliflower and burghul salad
9
Points®
Total time: 45 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Burghul is a type of dried cracked wheat which goes great in salads in place of quinoa or couscous.
Ingredients
Pepitas
1½ tbs, toasted
Burghul, dry
1 cup(s)
Cauliflower
500 g, cut into florets
Broccoli
300 g, cut into florets
Avocado
1 small, chopped
Fresh mint
¼ cup(s)
Reduced fat feta cheese
100 g, crumbled
Olive oil
1½ tbs
Lemon(s)
1 medium, zested, juiced
Instructions
1
Toss pepitas in a large saucepan over medium heat until golden. Transfer to a small bowl.
2
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.
3
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.
4
Arrange cauliflower, broccoli, avocado, pepitas, mint and feta over burghul. Drizzle with oil and juice and sprinkle with zest to serve.
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