Crunchy, tangy, soft, refreshing… That is what this rainbow salad is all about! Delicious fresh flavours, different textures and happy tummies are all combined in this recipe. This salad doesn’t really need more advertising as the taste speaks for itself – so let’s just get to the recipe!

What you’ll need for the salad:

250g Cherry tomatoes
1 dl Fresh peas
½ Orange cauliflower
1 Yellow bell pepper
1 Orange bell pepper
1 Small chili pepper
0,5 dl Finely chopped chives
1 dl Salted cashew nuts
Zest of 1 lemon
250g Bulgur
1 Vegetable bouillon

The dressing is made with:

2 tbsp Olive oil
Juice of 1 lemon
1 tsp Sriracha
1 tsp Agave
1 tsp Salt
Black pepper

Putting all together:

1. Chop the cherry tomatoes into halves and dice the bell peppers, chili and cauliflower into small pieces. Then add to a big bowl of your choice.
2. To the bowl, add the fresh peas, chopped chives, cashew nuts, lemon zest and mix.
3. Boil water in a pot and add the vegetable bouillon into the water. When the water is boiling and the vegetable bouillon has dissolved into the water, add the bulgur and finish cook according to the package instructions.
4. Combine the warm bulgur with the rest of the salad and set aside.
5. Make the dressing by combining all the ingredients in a small bowl and mixing everything together.
6. Add the dressing to the salad bowl and mix everything together.
7. Plate, add additional cashew nuts and chives on top to garnish – and ENJOY!