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Herby celery salad recipe
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This crispy and aromatic herby celery salad will add some tasty crunch and contrast to any meal. See method
Ingredients
- 125g (4oz) bulgar wheat
- 1 head of celery
- 1 green apple, cored and finely sliced
- 1 bunch fresh mint, chopped
- bunch fresh coriander, chopped
- bunch fresh dill, chopped
- 40g (1 1/2oz) pumpkin seeds, toasted
- 1 x 80g (3oz) tub pomegranate seeds
- 1 lime, zested and juiced
- 3 tbsp olive oil
If you don't have any limes, try a lemon instead
Each serving contains
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Energy
1165kj
280kcal
14%
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Fat
14g
20%
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Saturates
2g
10%
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Sugars
7g
8%
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Salt
0.5g
8%
of the reference intake
Carbohydrate 32.6g
Protein 7.4g
Fibre 3.1g
Method
- Put the bulgar wheat into a bowl and add 300ml (1/2pt) boiling water. Cover and leave to stand for 20 minutes.
- Meanwhile, trim the celery, reserving the tender central leaves. Slice the sticks on a diagonal into 1cm (1/2in) pices. Toss with the apple and the herbs. Fluff up the bulgar wheat with a fork and fold into the celery; season.
- Pile the salad into a serving bowl. Shred the reserved celery leaves and scatter over with the pumpkin and pomegranate seeds.
- Whisk together the lime zest, juice and olive oil and drizzle over the salad.
See more Salad recipes