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Seed Crunch Salad
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Seed Crunch Salad

Seed Crunch Salad

Serves 1 | with Baby Spinach and Bulgur

Sunflower seeds and pepitas add satisfying crunch to nutty, cranberry-flecked bulgur and sumac-dressed shallots for a salad that's packed with layers of flavour and texture!

Allergens:
Wheat
Soy
Peanuts
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time15 minutes
DifficultyMedium

Ingredients

/ serving 2 people

½ cup

Bulgur Wheat

(Contains Wheat)

56 g

Baby Spinach

28 g

Seed Blend

(Contains Soy, Peanuts)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

2 tsp

Sumac

113 g

Baby Tomatoes

50 g

Shallot

66 g

Mini Cucumber

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories830 kcal
Fat42 g
Saturated Fat6 g
Carbohydrate95 g
Sugar9 g
Dietary Fiber7 g
Protein24 g
Cholesterol0 mg
Sodium400 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Plastic Wrap
Medium Bowl
Measuring Cups
Large Bowl
Whisk
Measuring Spoons

Instructions

Cook bulgur
1

Before starting, wash and dry all produce. Bring 3/4 cup water to a boil using a kettle. Meanwhile, add bulgur to a medium bowl. Once boiling, pour water over bulgur. Cover with plastic wrap and set aside until bulgur is tender and liquid is absorbed, 15-16 min. Fluff bulgur with a fork. Season with salt and pepper.

Prep
2

Meanwhile, halve tomatoes. Thinly slice cucumber. Peel, then thinly slice shallot. Add sumac, vinegar and 2 tbsp oil to a large bowl. Season with salt and pepper, then whisk to combine. Add shallots, then toss to coat. Set aside.

Toss salad and serve
3

Add bulgur, spinach, cucumbers and tomatoesto the bowl with dressing and shallots. Season with salt and pepper, then toss to combine. Sprinkle seed blend over top.

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