This lovely and refreshing salad is the perfect meal to savour with family and friends. It’s loaded with crunchy apple slices, toasted macadamia nuts, herby dill cashew nut cream cheese, dried cranberries, bulgur wheat, and green leaves, all coated in a golden syrup & mustard dressing.
Apple & Nut Bulgur Salad with cashew nut cream cheese & dried cranberries
Ingredients
- 150 ml Bulgur Wheat rinse
- 40 g Macadamia Nuts roughly chop
- 10 ml Dijon Mustard
- 30 ml Golden Syrup
- 1 Lemon rinse & cut into wedges
- 100 ml Cashew Nut Cream Cheese
- 5 g Fresh Dill rinse, pick & roughly chop
- 1 Apple rinse
- 40 g Green Leaves rinse & roughly shred
- 40 g Spinach rinse
- 2 Celery Stalks rinse & thinly slice
- 40 g Dried Cranberries
- Oil cooking, olive or coconut
- Salt & Pepper
- Water
Instructions
- SIMMER Boil the kettle. Place the rinsed bulgur wheat in a pot with 300ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain (if necessary), fluff with a fork, and set aside.
- TOAST Place the chopped macadamia nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
- DRESSING In a bowl, combine the Dijon mustard, the golden syrup, the juice from 2 lemon wedges, and 40ml of olive oil. In a small bowl, combine the cashew nut cream cheese with ½ of the chopped dill, and season.
- ALWAYS BETTER TOGETHER Slice the rinsed apple into thin wedges and place in a salad bowl. Add the cooked bulgur, the rinsed green leaves, the rinsed spinach, the sliced celery, and the golden syrup & mustard dressing (to taste). Toss until fully combined.
- TASTE THE SUMMER VIBES Plate up a heaping helping of the beautiful salad. Garnish with dollops of dill-cashew nut cream cheese, the toasted nuts, the dried cranberries, and the remaining dill. Serve with a lemon wedge. Wow!
