Ideal For Your Christmas Leftovers: Warm Salmon, Carrot & Bulgur Wheat Salad

• Preparation time: 5 minutes
• Cooking time: 3 minutes
• Total time: 8 minutes
• Serves: 2

WHAT YOU’LL NEED

• 75ml Orange & Carrot Juice
• 50ml olive oil
• 1 clove garlic, crushed
• 1 tbsp red or white wine vinegar
• 300g pack Bulgur Wheat, Quinoa And Rainbow Vegetables
• 200g leftover cooked, poached or baked salmon, flaked
• 1 red pepper, deseeded and very thinly sliced
• 1 medium carrot, peeled and coarsely grated

WHAT YOU NEED TO DO

1. Make a dressing by combining the juice, olive oil, garlic, vinegar and a little seasoning in a small bowl. Microwave the bulgur wheat pack on full power for about 3 minutes until piping hot.
2. Tip the mixture into a bowl and stir in the flaked salmon, red pepper and carrot. Add the dressing and mix well. Transfer to plates and serve with warmed pitta breads.

Cook’s tip: Products that are ready to steam in the bag make quick and easy bases for warm salads. Try Waitrose Red Rice, Lentils & Butternut as an alternative in this recipe, using a handful of cherry tomatoes instead of the grated carrot.