Watercress & Orange Salad
|Bulgur/185 gram||6 Ounce (Cracked Wheat)|
|Boiling water||16 Fluid Ounce (500 Milliliter)|
|Watercress||8 Ounce, broken into sprigs (250 Gram, 1 Bunch)|
|Avocado||1 , peeled and chopped|
|Oranges||2 , white pith removed, flesh chopped|
|Cherry tomatoes||8 Ounce, halved (250 Gram)|
|Red pepper||1 , diced|
|For orange dressing|
|Orange juice||4 Fluid Ounce (125 Milliliter)|
|Poppy seeds||1 Tablespoon|
|Red wine vinegar||2 Tablespoon|
1. Place burghul (cracked wheat) in a bowl, cover with boiling water and allow to stand for 10-15 minutes or until soft. Drain.
2. Place burghul (cracked wheat), watercress, avocado, oranges, tomatoes and red pepper in a salad bowl.
3. To make dressing, place orange juice, poppy seeds and vinegar in a screwtop jar and shake well to combine. Spoon dressing over salad and toss to combine. Cover and chill until required.