Serves 4-6

Ingredients

For the salad
1 cup uncooked bulgur wheat
2 cups water
2 cups chopped Tenderstem® broccoli
1 cup diced cucumber
½ cup diced red onion
1 cup finely chopped herbs, mixture of parsley, dill, mint, basil or coriander
¼ cup sunflower seeds, toasted
¼ cup pumpkin seeds, toasted

For the dressing
¼ cup olive oil
¼ cup apple cider vinegar
1 tsp dijon mustard
1 tsp honey
1 lemon, juice and zest
Salt and pepper to taste

Method

1. Cook bulgur wheat until al dente and set aside.
2. In a large bowl, add all the salad ingredients to the cooked bulgur wheat, except for the seeds and set aside.
3. Combine the dressing ingredients and mix together with the bulgur wheat mixture.
4. Finish with toasted seeds and serve.