REVIEW: Hello Fresh Beetroot, Green Bean And Orange Salad With Bulgur Wheat And Feta

I wanted to try a salad that was something I have never had before.

HOW IT COMES: Cardboard box with ice packs and isolated bag with bits it, each meal has a paper bag with the recipe number on it to identify with what does with what as well as the recipe cards.

PREPARATION TIME:

30 minutes

DIFFICULTY LEVEL: Level 2

INGREDIENTS:

• 1 red onion

• 1 pack of green beans

• 1 bunch of mint

• 1 orange

• 1 block of feta cheese

• 1 pack of beetroot

• 120g bulgur wheat

• 1 pot of ground cumin

• 1 sachet of honey

• 1 sachet of wholegrain mustard

• 1 sachet of red wine vinegar

• 1 bag of pea shoots

• 1 bag of flaked almonds

UTENSILS:

• cutting board

• knife

• saucepan

• lid

• colander

• bowl

NUTRITION (per serving):

• Energy (kJ) - 2498kJ

• Energy (kcal) - 597kcal

• Fat - 22g

• Of which saturates - 8g

• Carbohydrate - 76g

• Of which sugars - 27g

• Dietary Fiber - 3g

• Protein - 27g

• Salt - 1.2g

INSTRUCTIONS:

STEP 1: Halve, peel and thinly slice the red onion. Heat a drizzle of oil in a large saucepan over medium heat. Once hot, add the onion and season with salt and pepper. Cook, stirring occasionally, until the onion has softened and is starting to colour, 5-6 mins.

STEP 2: In the meantime, trim the green beans. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Peel the orange and cut in half. Slice widthways into 1cm wide half-moons. Crumble the feta. Chop each beetroot into 6 segments. Fill a saucepan with water and bring to the boil (for the beans later on). I have cut the orange and beetroot into smaller pieces because I am not a big fan of them.

STEP 3: Once the onions have caramelised, stir in the cumin and cook for 1 minute. Pour the water for the bulgar (see ingredients for amount) into the pan and bring to the boil. Once boiling, stir in the bulgar wheat, bring back up to the boil, pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

STEP 4: Meanwhile, once the water is boiling, add the beans and a 0.5 tsp of salt. Boil until just tender, 3-4 mins. Once cooked, drain in a sieve and run under cold water to cool. Set to one side.

STEP 5: While the beans are cooking, pop the honey, mustard and red wine vinegar into a large salad bowl. Mix to combine then add the olive oil for the dressing (see ingredients for amount), season with salt and pepper.

STEP 6: Once everything is ready, fluff the bulgar wheat up with a fork and stir in half the mint. Taste and season with salt and pepper if necessary. Pop the beetroot, orange, green beans, and peashoots into the salad bowl and toss to coat in the dressing. Divide the bulgar between your bowls and pop the beetroot salad on top. Sprinkle over the the crumbled fetaand flaked almonds. ENJOY!

I didn't really like this I think it was the orange and the beetroot, my mum tried it before the feta went on and she liked it (she hates cheese). I won't be remaking this dish.

Purchased from: Hello Fresh

Star Rating: 3/5

Date Tried: Monday 20th July 2020

This is not a sponsored blog post, I paid for the items however I have got a discount code to share for you click here to get £20 off your first box, so you are aware I will be credited £20 every time somebody uses my code.