Bulgar wheat salad with cranberries and cauliflower.

Bulgar wheat salad with cranberries and cauliflower.

From WW “irresistible”

Serves 2

2½ points per serving

In a small pan, add 600ml water to 125g bulgar wheat.  Cover and bring to the boil.  Uncover and simmer for 10 minutes, then drain.

Meanwhile, core and trim ½ a small cauliflower and cut into florets.  Blanch in boiling water then combine in a salad bowl with the bulgar, 1 tbsp. extra virgin olive oil and the zest and juice of ½ an unwaxed lemon and a small handful of fresh flat leaf parsley and mint, roughly chopped.

Stir through, 1 tbsp. dried cranberries, roughly chopped and 1 tbsp. toasted pine nuts.  Season to taste and serve.