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This bulgur wheat salad topped with meat-free meatballs is full of bright and fresh flavours – olives, sundried tomatoes and dill go wonderfully with the vinegary mustard dressing. See method
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Meanwhile, cook the bulgur wheat to pack instructions. Drain and rinse briefly under cold water to cool slightly. The bulgur wheat should be warm but not hot. Place into a large mixing bowl.
Add the meat-free meatballs, olives, sundried tomatoes, artichokes (if using), cucumber, sweetcorn, dill and mix to combine. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard and some seasoning. Pour over the bulgur wheat salad and toss well to combine.
Divide between 4 shallow bowls and garnish with extra dill and freshly ground black pepper.
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