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Digital Subscriptions > Vegan Food & Living Magazine > Aug-18 > Super salads

Super salads

Fresh, green, crunchy and perfect for the summer, make a meal of succulent salads


Hazelnut, mushroom and bulgur wheat salad

Thinly sliced mushrooms are a great addition to salads, adding a fresh, clean flavour and distinctive, delicate texture. Here they are combined to good effect with dry-fried hazelnuts, juicy tomatoes, bulgur wheat and a tangy pomegranate molasses dressing to make a vibrant, colourful salad, inspired by the flavours of the Middle East.

Recipe by Jenny Linford, photograph by Clare Winfield

Serves 4 | Prep 15 mins plus soaking | Cook 3 mins | Calories 399 (per serving)

100g (3½oz) bulgur wheat

100g (3½oz) blanched hazelnuts

100g (3½oz) cherry tomatoes, quartered

½ a red bell pepper, deseeded and diced

1 spring onion, finely chopped

3 tbsp extra-virgin olive oil

3 tbsp pomegranate molasses

50g (1¾oz) fresh parsley, very finely chopped

150g (5½oz) white/cup mushrooms, thinly sliced

sea salt and freshly ground black pepper

1 Soak the bulgur wheat in boiling water for 5 minutes to soften, then drain.

2 Dry-fry the hazelnuts in a frying pan for 2-3 minutes until golden-brown, stirring often. Leave to cool and then finely chop.

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About Vegan Food & Living Magazine

Looking for some al fresco recipes to make your vegan barbecues and picnics more exciting this summer? Look no further than the August issue of Vegan Food & Living as we have ideas for burgers salads, quiche and beyond. Also this issue we share the best dishes to cook up on a camp fire, reveal how you can get involved in World Plant Milk Day 2018, share 23 remarkable facts about honeybees and why you shouldn't eat honey, plus how you can put together nature's best first aid kit.