Treat yourself to something tasty with this quick, easy and delicious recipe extract from Feel Good Food, the brand new cookbook from Joe Wicks.
Want to download this Asparagus, Bulgur & Egg Salad with Miso Dressing recipe from to use later? Click here.
This is a belter of a recipe – a genuine feel-good meal. Bulgur wheat is an amazing energy source and the miso paste is packed with minerals and vitamins. Miso is also a fermented food, which provides the gut with beneficial bacteria that help us stay healthy. It’s an all-round winner.
SERVES 4
- 150g bulgur wheat
- ½ low-salt vegetable stock cube
- 500g asparagus
- 4 large eggs
- a handful of watercress
- a handful of fresh basil
- freshly ground black pepper
Miso Dressing
- 3 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 2 tbsp white or brown miso paste
- 1 tbsp water
- 1 garlic clove, crushed
1. Put the bulgur wheat in a small saucepan, cover with 230ml water and crumble in the stock cube. Bring to the boil over a high heat, then stir, reduce to a simmer and cook, covered with a lid, for 10 minutes.
2. Remove the pan from the heat and leave to steam, still covered with the lid, for 5 minutes.
3. Snap off the tough ends of the asparagus and discard. Cut the stalks of asparagus in half widthways if they are large. Bring a medium pan of water to the boil and add the asparagus stalks, cook for 2 minutes, them remove with tongs to a plate.
4. Reduce the heat under the pan to bring the water to a simmer. Gently lower in the eggs and cook for 51/2 minutes, then drain and pop into a bowl of cold water.
5. When cool enough to handle, peel the soft-boiled eggs and cut in half.
6. Shake the dressing ingredients together in a small, lidded jar.
7. To serve, divide the bulgur between bowls, drizzle on the dressing and top each with a halved egg and some of the asparagus and watercress. Finish with a sprinkling of freshly torn basil and a grinding of black pepper.
Love the recipe? Find more like it in Feel Good Food, the brand new cookbook from Joe Wicks!
