The fridge filler of my dreams. Inspired by the viral recipe, my version is packed with greens, feta and herby lemony goodness. I like to add bulgur wheat into the mix, which really clings onto the dressing and stops it from separating.

Why you’ll love this recipe

• It is a powerhouse of nutrition. Packed with plants, fibre, protein, probiotics and so much goodness.
• It is convenient, keeping well in the fridge for a couple of days.
• It is versatile. Eat it by the bowlful, tumble it onto toast, scoop it up with pita chips or pack it for picnics.
• It is delicious – packed with herbs, lemon, sharp feta and springy greens.
• It is a real fridge clearer of a recipe – customisable to odds and ends you need to use up.

Ingredients
Makes 6-8 portions

200g diced feta
150g bulgur wheat
Quarter of leek (white part) thinly sliced into rounds
200g sugar snaps, sliced
150g fresh peas
200g sliced asparagus
1 shallot, finely diced
8-10 breakfast radishes, washed and finely sliced
3 spring onions, washed and finely sliced at a slight angle
200g sauerkraut, drained
700g jar chickpeas, drained and rinsed
700g jar cannellini beans, drained and rinsed
1 heaped tbsp chopped mint
1 heaped tbsp chopped parsley
1 heaped tbsp chopped dill
200g jar of artichoke hearts, drained and sliced

For the dressing:
1 tbsp Dijon mustard
Juice of 1 large lemon
50ml extra virgin olive oil
Salt and pepper

Looking for substitutions?

• The beauty of this salad is you can really customise it to what you’ve got to use up.
• Swap out peas, asparagus or sugar snaps for broad beans or runner beans.
• Swap the shallots/spring onion for diced green pepper or fennel.
• Use tarragon in place of one of the herbs.
• Sub the chickpeas or cannellini for other varieties of white beans/ haricot or borlotti.
• Switch the lemon juice for white wine vinegar.
• Omit the feta or sub it for diced, marinated tofu.
• Swap the artichoke for sliced green olives.
• Swap the bulgur wheat for cous cous or quinoa.

Recipe

1. Rinse the bulgur wheat, place in a pan with plenty of cold salted water over a medium heat. Simmer until tender, then drain
2. Bring a large pan of salted water to a rolling boil. Add the peas, asparagus, leeks and sugar snaps. Cook for 30 seconds, then drain. Immediately transfer to a bowl of ice water to stop the cooking process
3. For the dressing use a jar or whisk to mix together the lemon juice, mustard, salt and pepper. When combined add in the olive oil and whisk/ shake together
4. Drain the green veg and mix all ingredients together

Note

To keep the veggies green for a couple of days in the fridge dress the salad as you use it. If you dress it all together the vibrant greens will dull in colour slightly after a day.

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