Asparagus, Bulgur Wheat, and Egg Salad with Miso Dressing

“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.”

SERVES 4

INGREDIENTS

● 150g bulgur wheat

● 1/ low-salt vegetable stock cube

2 ● 500g asparagus

● 4 large eggs

● Handful of watercress

● 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

METHOD

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 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.

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.