Chestnut mushroom and Bulgar wheat pilaf with pecans and ginger

INGREDIENTS

Serves 1

Salad

I large handful of chestnut mushrooms sliced

70g bulgar wheat (cooked)

1 handful of baby spinach sliced

3 spring onions finely sliced

I handful of tenderStem broccoli cut into bite sized pieces

Dressing

1 tbsp sesame oil

A couple shakes of soy sauce

2cm piece ginger minced

A couple of pecans on top to serve.

METHOD

Fry the mushrooms in a non stick pan. When they are cooked add the broccoli and spring onions and cook for another two minutes. Tip into a serving bowl along with the spinach. Mix together the dressing ingredients and add to the salad. Gently toss everything together and serve with a couple of pecans on top.