Bulghur Salad
Earthy, sweet & salty, this salad has it all!
Course:
main, sides
Keyword:
bulghur, bulgur, fussy eater, main salads, salad
Gather
- 200 g bulgur
- 50 g vermicelli optional
- 2-3 medium tomatoes diced
- approximately half a cucumber diced
- 1-2 bell peppers (red or yellow ideally) diced
- 1-2 medium spring onions finely sliced
- 1-2 handfuls leaves such as rocket, spinach or little gem (mixed is great too) chopped
- 2-3 tablespoons pecans roughly chopped/broken
- handful of blueberries smaller sized
- 50-100 g cheese (plant based if vegan) crumbled/cubed (we used plant-based Cathedral city)
- dressing of choice (lemon juice, olive oil, tahini, yogurt, pomegranate molasses)
Prepare
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Start by cooking the bulghur according to package instructions, including vermicelli if using, then allow it to cool completely.
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While the bulghur is cooling (or if already chilled), chop the tomatoes, cucumber and bell peppers into small dice, thinly slice your spring onions and roughly chop your greens (rocket/spinach/lettuce). Mix all the chopped salad ingredients together (you can place this in the fridge if needed).
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Once the bulghur is fully cooled and chilled, mix the salad and the bulghur together.
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Add the crumbled plant-based cheese to the bowl and lightly mix everything together.
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Sprinkle the pecans and blueberries over the top and gently turn the salad a few times to mix in.
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Serve the salad just as it is, or serve with your dressing of choice.
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Enjoy!