Griddled Vegetable Salad with Mussels

Serves 4

  • 75g bulgur wheat
  • 100g green beans
  • Sunflower oil, to oil the griddle pan
  • 2 courgettes, sliced diagonally
  • 2 yellow peppers, chopped into 2 cm pieces
  • 20 cherry tomatoes, halved
  • Half bag mixed salad leaves (including kale and spinach)
  • 1 x 200g jar Ocean Crown Cooked & Pickled Mussels, drained
  • 20g shelled pistachios
  • 1 tbsp pumpkin seeds

For the dressing:

  • 2 tbsp olive oil
  • 2 tbsp cider vinegar
  • 1 tsp honey
  • 1 tsp wholegrain mustard
  • Salt and pepper


Put the bulgur wheat into a bowl and cover with boiling water to a level that gives 1cm of water over the level of the wheat. Leave to stand for 30 minutes. Drain well.

Whisk the dressing ingredients together and set aside.

Meanwhile, trim the beans. Cut into 2 cm lengths and steam for 2 minutes. Refresh in cold water to cool quickly, drain and set aside.

Rub some oil over a griddle pan and heat. Griddle the peppers and courgette in batches until charred. Keep warm.

Spread the salad leaves over a large plate. Arrange the grilled vegetables on top followed by the tomatoes and bulghar wheat. Finally sprinkle over the mussels, pistachios and pumpkin seeds. Drizzle over the dressing.

Serve immediately.

This salad is also delicious served cold.

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