- 200ml Fortisip PlantBased 2kcal Pumpkin Carrot Ginger
- 75g bulgur wheat
- 8 cherry tomatoes
- 10 radishes
- ½ red onion
- 10 green olives
- Salt and pepper
- ½ tsp dried basil
- 1 tbsp olive oil
- 50g vegan feta cheese
Bulgur wheat salad
Recipe highlights
Total cooking time:
40 mins
Category:
Oral Nutritional Supplements
Servings:
1
Ingredients**
Method
- Chop the tomatoes, radishes, olives and red onion. Place into a sheet tray, drizzle over the olive oil, and stir so everything is coated in the olive oil. Season with salt and pepper, roast in a pre-heated oven at 200°C for 20 minutes.
- In a microwave-safe jug, pour the Fortisip and heat for 1 minute at 800W.*
- Place the bulgur wheat into a bowl and season with salt, pepper and the dried basil. Pour over the warmed Fortisip, cover with plastic wrap and allow to stand for 15 minutes.
- Remove the plastic wrap and, using a fork, mix the bulgur wheat. Add the roasted vegetables and stir to combine. Crumble the vegan feta cheese over the top.
Hints & tips:
- Serve warm or allow to chill in the fridge until needed.
Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional.
This recipe is intended for use by carers or patients who have been prescribed Fortisip PlantBased 2kcal by a healthcare professional.
*Do not boil Fortisip PlantBased 2kcal Pumpkin Carrot Ginger to preserve all nutrients.
Fortisip PlantBased 2kcal is a Food for Special Medical Purposes for the dietary management of disease-related malnutrition and must be used under medical supervision.
1032 kcal
31g protein
The nutritional information indicated in this recipe is provided as a guide only. Please check the nutritional information on individual ingredients and food labels.