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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
of the reference intake Carbohydrate 61g Protein 20.6g Fibre 12.5g
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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