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Mushroom, brussel sprout and bulgar wheat salad

Mushroom, brussel sprout and bulgar wheat salad
  • Serves: 4
  • Cooks In: 40 minutes
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Ingredients

350 g brussel sprouts, trimmed and halved
450 g mushrooms, a mixture of cup, button and Swiss browns
3 tbsp olive oil, plus extra for serving
350 g cooked bulgar wheat (could use cooked brown rice, barley or freekeh)
½ bunch dill, roughly chopped
1 tbsp lemon thyme leaves
150 g feta cheese, crumbled
½ tsp chilli flakes
Juice and zest of a lemon

Method

1

Preheat the oven to 200⁰C.

2

Place the brussel sprouts onto a flat baking sheet and toss with a tablespoon of olive oil. Season well with salt and pepper and bake for 30 minutes or until crispy at the edges.

3

Prepare the mushrooms by halving or slicing the larger ones and keeping the smaller ones whole.

4

Place the remaining oil into a large frying pan placed over a high heat and add the mushrooms. Cook for 5 minutes or until tender and coloured. You many need to do this in 2 batches. Season well with salt and pepper.

5

Place the cooked bulgar wheat into a bowl with the brussel sprouts and half of the dill and thyme. Add the feta, chilli, lemon juice and zest. Season with salt and pepper and a splash of olive oil. Taste and adjust seasoning if necessary. Place onto a large serving platter and top with the mushrooms and remaining herbs.

Ingredients

 350 g brussel sprouts, trimmed and halved
 450 g mushrooms, a mixture of cup, button and Swiss browns
 3 tbsp olive oil, plus extra for serving
 350 g cooked bulgar wheat (could use cooked brown rice, barley or freekeh)
 ½ bunch dill, roughly chopped
 1 tbsp lemon thyme leaves
 150 g feta cheese, crumbled
 ½ tsp chilli flakes
 Juice and zest of a lemon

Directions

1

Preheat the oven to 200⁰C.

2

Place the brussel sprouts onto a flat baking sheet and toss with a tablespoon of olive oil. Season well with salt and pepper and bake for 30 minutes or until crispy at the edges.

3

Prepare the mushrooms by halving or slicing the larger ones and keeping the smaller ones whole.

4

Place the remaining oil into a large frying pan placed over a high heat and add the mushrooms. Cook for 5 minutes or until tender and coloured. You many need to do this in 2 batches. Season well with salt and pepper.

5

Place the cooked bulgar wheat into a bowl with the brussel sprouts and half of the dill and thyme. Add the feta, chilli, lemon juice and zest. Season with salt and pepper and a splash of olive oil. Taste and adjust seasoning if necessary. Place onto a large serving platter and top with the mushrooms and remaining herbs.

Mushroom, brussel sprout and bulgar wheat salad

Tags:

 Salad, Side dish

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