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The Knobbly Plate

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BEAN BULGUR SALAD WITH PESTO

July 20, 2017 by knobbyplate

Here we go again. Great tasting, healthy food at an affordable price. Today it’s a vegan dish. I know all you meat lovers are groaning in horror now but trust me this tasts fresh and amazing with all it’s different nuggets of juiciness. The inspiration for this dish came from Holy Cow’s Blog. With a few simple changes to her wonderful recipe idea I have brought this into the realms of affordable vegetarian eating.


The main thing I changed was that instead of making the pesto with all those expensive ingredients I simply bought a jar of good quality pesto. Not only did this do me for the recipe but it also meant that there was enough for a spaghetti lunch the next day as well. The next change I made was I bought a tin of mango pieces in natural juice. The difference was nearly a £1 for that item alone and meant that I also had enough mango left over to put on my breakfast cereal the very next morning for a treat. lastly and I do this every time. 500g of dried borlotti beans will cost you the same as a tin of ready made ones. Form the tin you will get one portion. From the bag of dried beans you will get at least half a dozen. You just have to soak them overnight then boil them for 40 mins until soft and plump. No real hardship there.


So what did the whole dish cost. Here is a full breakdown of the ingredients and what they cost me

  • Borlotti beans 52p
  • Pesto 25p
  • Baby Spinach 25p
  • Tinned Mango 40p
  • Red Onion 18p
  • Feta 22p
  • Bulgur Wheat 66p

Now I know that those prices are per portion used but there is nothing on that list that will perish in a day or so. So you can utilise the leftovers in plenty of other dishes. I would suggest a nice wrap with lots of the salad and a spicy dressing. I used a wasabi and ginger dressing to make the wraps the next day. So adding all those ingredients up the salad will cost you £2.48 for 4 people. Thats’s an amazing 62p per plate with plenty of leftovers for lunch the next day.


Save Print
BEAN BULGUR SALAD WITH PESTO
Prep time:  20 mins
Cook time:  60 mins
Total time:  1 hour 20 mins
Serves: 4 Persons
 
Ingredients
  • 480g cooked borlotti beans
  • 200g Bulgur Wheat
  • 1 Red Onion Diced Finely
  • Handful of Baby Spinach
  • ½ Can Mango Slices Diced
  • 2 Tomatoes Diced
  • ¼ Jar Pesto Sauce
  • 100g Crumbled Feta Cheese
Instructions
  1. Cook the bulgur wheat as per packet instructions.
  2. Mix all the other ingredients together.
  3. When the bulgar wheat has cooled add it to the mixture.
  4. Stir in the pesto sauce and serve.
3.5.3226

 

Filed Under: Salad Tagged With: beans, borlotti, mango, pesto, salad, spinach

Chargrilled Halloumi & Summer Vegetable Salad

July 19, 2017 by knobbyplate

Iv’e said this before but there is no harm in saying it again. “I love creating salads” It’s such a summery pastime for me and I shall be sad when the growing season for salads has moved on to more in the way of root vegetables. For now however I shall just keep on indulging myself. This chargrilled summer vegetable & halloumi salad I feel is one of my better creations and very substantial to boot.

I haven’t really been using alot of halloumi in my cooking until recently. I don’t know why that is because I have grown to absolutely love this “squeeky” cheese. For those of you that love your meat from a bbq this makes a brilliant substitute.  Halloumi cheese originated in Cyprus, and has been traditionally prepared with cow, goat or sheep milk. This cheese is very versatile and has the unusual feature of not melting when heated. For this reason, it can be grilled or fried, in addition to being eaten fresh with fruits or vegetables, or grated on pasta. I have used it in so many dishes from salads to kebabs to part of a stack for vegetarian burgers.


Once again when constructing this salad I have paid particular attention to The Knobbly Plates ethos of affordable healthy vegetarian dishes. So when breaking the cost of this salad down it came to a total of £3.80 for 4 people which works out at an amazing price of just 95p a portion. We had it for dinner and it was quite substantial with plenty left over for lunch for the two of us the very next day.

There were a few nuts and seeds included in the salad to help with proteins but also to add the extra textures to the dish as well. I think when you make this salad you will agree that it made for a very satisfying meal indeed.


Save Print
CHARGRILLED SUMMER VEGETABLE & HALLOUMI SALAD
Author: The Knobbly Plate
Recipe type: Salad
Cuisine: Main course
Prep time:  15 mins
Cook time:  20 mins
Total time:  35 mins
Serves: 4 Persons
 
Ingredients
  • 2 Handfuls of Baby Spinach
  • 50g Cooked Cous Cous
  • 100g Halloumi Sliced Lengthways
  • 2 Tomatoes Chopped
  • ½ Cucumber Chopped
  • 50g Pumpkin Seeds
  • 50g Pistachio Nuts
  • 50g Walnut pieces
  • 1 Orange Segmented
  • 1 Red Pepper Sliced Thickly
  • 1 Courgette Sliced
Instructions
  1. On a chargrill cook the peppers, courgette and halloumi
  2. Meanwhile in a salad bowl mix together all the other ingredients and season with salt and pepper.
  3. top with the chargrilled vegetables and halloumi and dress with your favourite dressing.
3.5.3226

 

Filed Under: Salad Tagged With: affordable, cous cous, halloumi, meat substitute, peppers, salad, spinach, summer

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About Me

I grew up in Scotland where I learned to forage as a child with my parents for berries on the local moors. I have had a love of all things vegetarian for many many years and this blog will reflect my daily affordable healthy daily diet. As well as being a keen cook I am also a passionate photographer so all the images on this site have been photographed by me. I also intend to use this blog to recommend my favorite cook books to you.

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