Spring is for lighter and more colourful food, and we’ve been loving this Asparagus, bulgur and egg salad from Joe Wicks’s latest cookbook Feel Good Food!
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 helps us stay healthy and happy. It’s an all-round winner.
SERVES 4
INGREDIENTS
150g bulgur wheat
1/2 low-salt vegetable stock cube
500g asparagus
4 large eggs
Handful of watercress
Handful of fresh basil
Freshly ground black pepper
Miso dressing
3tbsp extra-virgin olive oil
1tbsp lemon juice
2tbsp white or brown miso paste
1tbsp water
1 garlic clove, crushed
METHOD
- 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.
- Remove the pan from the heat and leave to steam, still covered with the lid, for 5 minutes.
- Snap off the tough ends of the asparagus and discard. Cut the stalks of asparagus in half lengthways if they are large. Bring a medium pan of water to the boil and add the asparagus stalks, cook for 2 minutes, then remove with tongs to a plate.
- Reduce the heat under the pan to bring the water to a simmer. Gently lower in the eggs and cook for 5 and a half minutes, then drain and pop into a bowl of cold water.
- When cool enough to handle, peel the soft-boiled eggs and cut in half.
- Shake the dressing ingredients together in a small, lidded jar.
- 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 this recipe? Check out Joe’s Strawberry and Yoghurt Flapjacks
