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Apple & Nut Bulgur Salad with cashew nut cream cheese & dried cranberries

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Prep Time 15 minutes
Cook Time 30 minutes
Servings 2
Calories 542 kcal

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!