Seed Crunch Salad
Serves 1 | with Baby Spinach and Bulgur
Sunflower seeds and pepitas add satisfying crunch to nutty bulgur and sumac-dressed shallots for a salad that's packed with layers of flavour and texture!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Ā½ cup
Bulgur Wheat
(Contains: Wheat)
56 g
Baby Spinach
28 g
Seed Blend
(May contain traces of: Sesame, Tree nuts, Milk, Wheat, Peanuts, Mustard, Gluten, Soy, Sulphites, Egg)
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
2 tsp
Sumac
113 g
Baby Tomatoes
1 unit(s)
Shallot
1 unit(s)
Mini Cucumber
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
