Pesto Bulgur Salad

Ingredients

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• Bulgur Wheat Bulgur Wheat 450g 2 cups
• Water Water 1.5 ltr 6 cups
• Sun Dried Tomatoes Sun Dried Tomatoes 5 5
• Balsamic Vinegar Balsamic Vinegar 1/2 tsp 1/2 tsp
• Corn Nuts Corn Nuts 50g 2/3 cup
• Fresh Parsley Fresh Parsley handful handful
• For the pesto:
• Fresh Parsley Fresh Parsley 25g 1 cup
• Olive Oil Olive Oil 2 tbsp 2 tbsp
• Peanuts Peanuts 40g 1/4 cup
• Agave Nectar Agave Nectar 1 tsp 1 tsp
• Table Salt Table Salt 1/2 tsp 1/2 tsp

Instructions

1. 1.For the pesto: Wash the parsley and put the leaves and stems into a blender with the olive oil, agave and peanuts. Blend it for 2-3 minutes until it has a homogeneous texture. Add salt to taste.
2. 2.Wash the bulgur and add to a saucepan of water and boil for approx 15 minutes. Then set aside to cool down.
3. 3.Then in a large bowl use your hands to mix the wheat with the pesto.
4. 4.Add the tomatoes to a small pan of boiling water and half a tsp of balsamic vinegar. Set aside for 10 minutes to hydrate, then drain and cut into small pieces.
5. 5.Add the tomato to the salad along with a topping of fresh parsley and corn nuts.

Nutritional Information

• Calories:
  505
• Fat:
  25g
• Sodium:
  1060mg
• Carbs:
  57g
• Sugar:
  5g
• Protein:
  17g