Place the bulgar wheat in the water and cook gently for 10-15 minutes until the liquid is absorbed. Preheat the oven to 220_C, 425_F, Gas Mark 7. Lay the courgettes on a baking tray and sprinkle with 1 tablespoon of oil, then roast for 30 minutes. Heat the remaining tablespoon of oil in a pan and cook the onion until softened. Add the garlic, chillies and ginger, cook for 2-3 minutes then add the beetroot, lime juice and coriander and heat through. Combine with the bulgar wheat and courgettes then season to taste. Notes This salad can be eaten warm or cold. NOTES : Thenuttygrain of the bulgar wheat blends beautifully with the soft texture of the beetroot and the flavour is heightened by the fresh chilli.
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|Serving Size: 1 Serving (210g)|
|Recipe Makes: 6|
|Calories from Fat: 35 (24%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 34.4mg||1 %|
|Potassium 521.6mg||14 %|
|Total Carbohydrate 26.1g||8 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 23.6g|
|Protein 5.1g||7 %|
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Calories per serving: 147
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