1 x 220g can Princes Peach Chunks with Juice

150g bulgur wheat

120g radish, sliced

120g cucumber, chopped

50g sultanas or raisins

100g pomegranate seeds

2tbsp olive oil

1tbsp cider vinegar or white wine vinegar

2tbsp orange juice

Salt and freshly ground black pepper

50g watercress

About 10-12 mint leaves

Moroccan Peach Salad

by Sue Ashworth
4 servings
15 minutes prep
10 minutes cooking

There’s a North African influence in this healthy salad, with its combination of bulgur wheat, peaches, dried fruit and mint.

Cooks Tips:

Make a day in advance and store in the refrigerator, though don’t add the watercress and mint until you are ready to serve.

You could use a 298g can Princes Mandarin Segments in Juice as an alternative to the peaches, and add 2tbsp of the juice from the can instead of using orange juice.

Use a pack of pre-cooked microwaveable couscous instead of bulgur wheat.

Nutritional information for this recipe

Calories Sugars Fat Saturated Fat Salt
250g 277 17g 7.5g 1.1g 0.05g
RI% 14% 19% 11% 6% 1%


  1. Drain the can of peach chunks. Put them into a large mixing bowl.
  2. Cook the bulgur wheat in simmering water with a pinch of salt for 8-10 minutes, until tender. Rinse with cold water and drain well.
  3. Add the bulgur wheat to the peaches with the radishes, cucumber, sultanas or raisins and pomegranate seeds.
  4. Stir in the olive oil, vinegar and orange juice and season to taste with salt and pepper.
  5. Share the salad between 4 serving plates with the watercress and mint leaves scattered on top. Serve at once.