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No oil rainbow salad

Easy and quick rainbow salad without any oil!

Vegan, nut free, soy free, oil free | Serves 2 | SALAD



  • 200g bulgur wheat
  • 1/2 teaspoon of each oregano, garlic granules, dried parsley and smoked paprika
  • Salt and pepper


  • Juice of 1 lime
  • Zest of 1 lime
  • 1 garlic clove, crushed
  • Salt and pepper
  • Pinch of oregano and chilli flakes

To assemble:

  • Handful of shredded red cabbage
  • 100g mangetout, cut in half
  • 2 tablespoons of sweetcorn
  • 1 spring onion, chopped
  • 1x 230g cannellini beans (drained weight), drained and washed



  1. In a bowl, add all the ingredients of the bulgur and stir. Add 230ml of boiling water, stir and cover the bowl with a plate. Make sure that the bowl is fully covered, as the bulgur will get cooked with the steam.

  2. After 10 minutes, uncover. The water must be completely absorbed and the bulgur must be cooked. Use a fork to fluff it up.

  3. In the meantime prepare your dressing by mixing all the ingredients well and add it to a large bowl with all the veggies and combine well.

  4. Once the bulgur is cooked, let it sit for 5 minutes before adding it into the vegetables.



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