About the Recipe
The nuttiness of the bulgar wheat, the sweetness of the carrot, the crunch of the nuts and the zesty orange dressing make this Brussels Sprouts salad a taste sensation!
It makes a delicious meal for two, or a scrumptious alternative to your regular sprouts for Christmas dinner. When sprouts are in season I could eat this salad every single day – it’s that yummy!
Ingredients
100g bulgar wheat
400g Brussels Sprouts, trimmed and halved lengthways
1 large carrot, peeled and cut into ribbons
4 spring onions, thinly sliced into rounds
60g walnuts (1/2 cup), roughly chopped
Small bunch of coriander, roughly chopped
1 tablespoon maple syrup
Olive oil
Salt
50ml orange vinaigrette (see own recipe)
Preparation
Add you bulgar wheat to a medium sized bowl. Cover with kettle boiled water. Place a clean tea towel over the bowl and leave to cook for 20 minutes.
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Heat a large frying pan over a medium heat. Add a tablespoon of olive oil. Carefully add the Brussels Sprouts cut side down. You may need to do 2 batches. Season well with a generous pinch of salt. Lower the heat and cook until the sprouts have browned. Add a little more oil if they start to stick. Gently turn and cook for another 2 minutes until your sprouts have a bit of a crunch and not mushy.
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Add the carrot ribbons, spring onions, maple syrup and half the nuts. Toss together and warm the new ingredients slightly. Take off the heat and set aside. Your carrot ribbons will soften in the pan.
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Using a fork break up your bulgar wheat. Add to a large serving platter. Place your warm sprouts and carrot ribbons on top. Pour over the vinaigrette and gently mix everything together. If needed, add a good pinch of salt.
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You can serve the salad slightly warm or at room temperature. Simply scatter the remaining chopped nuts and coriander on top when you’re ready to serve.