Feel Good Food by Joe Wicks, published by HQ, HarperCollins, is out now in Hardback (£20) and eBook.
Asparagus, Bulgar Wheat and Egg Salad with Miso Dressing
This is a belter of a recipe - a genuine feel good meal. 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. It’s an all-round winner.
Serves
4
Ingredients
- 150g bulgur wheat
- ½ low-salt vegetable stock cube
- 500g asparagus
- 4 large eggs
- handful of watercress
- handful of fresh basil
- freshly ground black pepper
- For the 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
- 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.
- Remove the pan from the heat and leave to steam, still covered with the lid, for five minutes.
- 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 two minutes, then remove with tongs to a plate.
- Reduce the heat under the pan to bring the water to a simmer. Gently lower in the eggs and cook for five and a half minutes, then drain and pop into a bowl of cold water.
- When cool enough to handle, peel the soft-boiled eggs and cut in half.
- Shake the dressing ingredients together in a small, lidded jar.
- 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.
Feel Good Food by Joe Wicks, published by HQ, HarperCollins, is out now in Hardback (£20) and eBook.
