Charred Brussels, beetroot & bulghar salad

• bulgur↗150g g

  rinsed

• leftover Brussels sprouts200g g

  halved

• boiled beetroot100g g

  sliced into wedges

• red onion↗1 small

  thinly sliced

• cherry tomatoes↗handful

  halved

• parsley↗½ small pack

  coarsely chopped

• buttermilk↗75ml ml
• mayonnaise↗2 tbsp
• white wine vinegar↗1 tbsp
• blue cheese↗60g g

  crumbles

Step-by-step instructions

1. 1

   Place the bulgur in a small saucepan and add 300 ml water. Bring to a boil, reduce to a gentle simmer, cover and cook for 5 minutes or until tender. Drain.

2. 2

   Meanwhile, heat a grill‑pan over high heat until very hot. Char the Brussels sprouts until black streaks appear, then set aside.

3. 3

   Make the dressing by mixing all ingredients in a small bowl with 1 tbsp water and a pinch of seasoning.

4. 4

   In a large bowl combine the bulgur with the Brussels sprouts, beetroot, onion, tomatoes, parsley and a little seasoning. Divide onto plates and drizzle with the dressing, serving any extra on the side.