Mary Berry Moroccan Summer Salad

Mary Berry’s Moroccan Summer Salad is made with bulgur wheat, three-colour quinoa blend, broad or fava beans, spring onions, red onion, fresh red chili, celery, mint, and parsley. This delicious Moroccan Summer Salad recipe creates a refreshing and healthy dish that takes about 30 minutes to prepare and can serve up to 6 people.

This Moroccan Summer Salad Recipe Is From Quick Cooking Cookbook by Mary Berry

Mary Berry Moroccan Summer Salad Ingredients:

Salad:

• 100g / ½ cup bulgur wheat
• 100g / ½ cup three-colour quinoa blend (red, white, and black)
• 300g / 10oz tin broad or fava beans, drained and rinsed
• 3 spring onions, finely sliced
• ¼ red onion, finely sliced
• ½ fresh red chilli, deseeded and finely chopped
• 2 celery sticks, finely chopped
• 1 large bunch mint leaves, chopped
• 1 large bunch parsley, chopped

Dressing:

• Juice and finely grated zest of 1 lemon
• 1 tbsp white wine vinegar
• 1 garlic clove, crushed
• 6 tbsp olive oil

How To Make Mary Berry Moroccan Summer Salad?

1. Cook grains: Cook the bulgur wheat and quinoa according to the packet instructions until tender. Drain excess liquid and place both in a large serving bowl.
2. Add beans and veggies: Stir in the broad or fava beans, then add the spring onions, red onion, chilli, and celery. Season with salt and pepper, and mix everything together.
3. Make the dressing: In a jug or bowl, combine the lemon juice, zest, white wine vinegar, garlic, and olive oil. Season with salt and pepper, and mix well.
4. Toss the salad: Pour the dressing over the salad and toss everything together to coat.
5. Add herbs: Mix in the chopped mint and parsley just before serving. If the salad is still warm, allow it to cool before adding the herbs.

Recipe Tips:

• Cook Grains Just Right: Don’t overcook the bulgur wheat and quinoa. They should be tender but not mushy, to keep the salad’s texture perfect.
• Let It Cool Before Adding Herbs: If the salad is warm, wait until it cools down before mixing in the mint and parsley. This keeps the herbs fresh and bright.
• Use Fresh Herbs Only: Fresh mint and parsley give the best flavor. Dried herbs won’t taste as good and might make the salad less refreshing.
• Taste the Dressing First: Before pouring the dressing on the salad, taste it. If you like it tangy, add more lemon juice; if you want it milder, use less vinegar.
• Season Well: Make sure to add enough salt and pepper. Good seasoning brings out the flavors and makes the salad taste even better.

What To Serve With Moroccan Summer Salad?

This fresh and vibrant Moroccan Summer Salad pairs well with grilled chicken, roasted vegetables, pita bread, or falafel. It can also be served alongside hummus, lamb skewers, couscous, or stuffed grape leaves for a tasty and healthy dinner.

How To Store Leftovers ?

• Refrigerate: First, let the leftover Moroccan Summer Salad cool to room temperature. Once cooled, place it in an airtight container and store it in the refrigerator for up to 3 days.
• Freeze: This salad is not recommended for freezing. Freezing can change the texture of the grains and make the fresh herbs lose their flavor and color.

Mary Berry Moroccan Summer Salad Nutrition Facts

Serving Size: 1 serving (approximately 1/6th of the recipe)

• Calories: 223
• Total Fat: 14g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 10mg
• Potassium: 365mg
• Total Carbohydrate: 21g
• Dietary Fiber: 4g
• Sugars: 2g
• Protein: 5g

Try More Mary Berry Recipe:

• Mary Berry Forest Bean Salad
• Mary Berry Avocado Caesar Salad
• Mary Berry Greek Salad
• Mary Berry French Dressing
• Mary Berry Smoked Salmon and Avocado
• Mary Berry Pesto Lemon Chicken