A vibrant summer salad with radishes, soya beans, peppers, almonds and herbs, drizzled with a citrus dressing


200g wheat

150g frozen (soya) beans

2 Romano peppers, sliced into rounds, seeds removed

150g radishes, finely sliced

75g whole blanched almonds

Small bunch mint, finely chopped

Small bunch parsley, finely chopped

2 oranges

3 tbsp extra virgin olive oil


Cook the bulghar following pack instructions, then drain and tip into a large serving bowl to cool.

Meanwhile, put the edamame beans in a small bowl, pour over boiling water, leave for 1 min, then drain.

Put in a serving bowl with the peppers, radishes, almonds, mint and parsley.

Peel one orange, carefully cut away the segments and add to the bowl. Squeeze the juice of the other into a jam jar with the oil. Season well and shake to emulsify.

Pour over the salad, toss well and serve.