🥄Ingredients:
🔸50 g bulgur wheat
🔸1 small roasted beetroot, peeled and cubed
🔸40 g red kidney beans, rinsed and drained
🔸30 g cheddar cheese, cubed
🔸1 small handful of arugula
🔸1 tbsp olive oil
🔸1 tbsp lemon juice
🔸1 pinch dried oregano
🥄Instructions:
Cook the bulgur according to the package instructions, after cooking, transfer the bulgur to a salad bowl and set aside to cool down.
In a small bowl, mix the olive oil, lemon juice, and dried oregano until smooth. Adjust the seasoning to taste.
Transfer the beetroot, beans, cheese, and arugula to the salad bowl with the bulgur. Add the dressing and mix gently.
In a frying pan, heat olive oil, add the almonds and cook on low heat, stirring occasionally, for about 4-5 minutes, or until they are golden brown.
Season with salt if necessary.
