Lunch recipe
Vegan bulgur wheat salad boxes with earthy beetroot, crisp apple, cucumber, rocket, dill, and pumpkin seeds.
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Ingredients
large saucepan, frying pan, mixing bowl, whisk, four lunch boxes
Method
Rinse the bulgur wheat, tip it into a large saucepan of boiling water, and simmer for 10 to 12 minutes until tender with a gentle bite. Drain thoroughly and leave to steam-dry for 5 minutes.
Cut the cooked beetroot into 2cm wedges. Core and thinly slice the apples, dice the cucumber, and finely chop the fresh dill.
Toast the pumpkin seeds in a dry frying pan over a medium heat for 2 to 3 minutes, shaking often, until they begin to pop. Tip onto a plate to prevent them scorching.
Zest and juice the lemon. Whisk 3 tablespoons olive oil with the lemon juice, Dijon mustard, maple syrup, salt, black pepper, and half the dill until lightly emulsified.
Toss the warm bulgur wheat with two-thirds of the dressing and the lemon zest. Fold through the beetroot, apples, cucumber, and rocket gently so the beetroot does not turn every grain purple.
Divide the salad between four boxes or bowls. Spoon over the remaining dressing and finish with the toasted pumpkin seeds and remaining dill. Cool before closing lunchbox lids.
