Ingredients

200g bulgur wheat
150g frozen edamame (podded)
2 Romano peppers
sliced into rounds, seeds removed
150g radishes
finely sliced
75g whole blanched almonds
small bunch mint
finely chopped
small bunch parsley
finely chopped
2 oranges
3 tbsp olive oil

Method
step 1
Cook the bulgur following pack instructions, then drain and tip into a large serving bowl to cool. Meanwhile, put the edamame beans in a small bowl, pour over boiling water, leave for 1 min, then drain. Put in a serving bowl with the peppers, radishes, almonds, mint and parsley.

step 2
Peel one orange, carefully cut away the segments and add to the bowl. Squeeze the juice of the other into a jam jar with the oil. Season well and shake to emulsify. If you’re following our Healthy Diet Plan – separate the salad into four bowls or lunchboxes, pour half of the dressing onto the two portions being eaten today and store the remainder in the fridge for a later day. The salad will keep in the fridge for 2 days.