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Warm bulgur wheat and roasted veg salad

Warm bulgur wheat and roasted veg salad

So many of us have now depleted our at home cooking repertoire that it’s great to have a recipe for something a little different, but that is still familiar.

This is a great salad for this time of year and versatile enough to have as a (vegetarian) meal on its own, or as a part of a braai/barbeque, with roast chicken, steak or whatever else takes your fancy.

It's also a little different as the bulgur wheat is sautéed first, making it nutty and delicious… a radical flavour and colour change, as you can see from the pics. However, and if you prefer, you can still steam or cook your bulgur wheat, then follow the directions for the rest of it. So, I've given you the directions for all three options below.

Enjoy everyone… and keep safe!

#LifeintheTimeofCorona

Warm bulgur wheat and roasted veg salad

For the bulgur wheat – steamed version
1 cup bulgur wheat
½ cup chicken or vegetable stock
1 cup water
Olive oil
Salt & pepper to taste

For the bulgur wheat – cooked version
1 cup bulgur wheat
½ cup chicken or vegetable stock
½ cup water
Olive oil
Salt & pepper to taste

For the bulgur wheat – sautéed version
2 Tbsp olive oil
1 cup bulgur wheat
½ cup chicken or vegetable stock
¾ cup water
Salt & pepper to taste

For the roasted veg
2 orange sweet potatoes, peeled and cubed (1cm)
2 white sweet potatoes, peeled and cubed (1cm)
1 red pepper, deseeded and cubed
1 red onion, peeled, quartered and each quarter cut in half
1 Tbsp olive oil
2 tsp Baharat spice blend
Salt & pepper to taste

For the salad
Handful of fresh parsley, chopped
Handful of fresh coriander, chopped
Handful of rocket, chopped
Zest of 1 lemon
Juice of ½ lemon
Optional: 1 corn cob, steamed, corn kernels removed
1 block feta cheese, crumbled

For the dressing
Juice of 1 lemon
2 Tbsp olive oil
1 garlic cloves, chopped very finely

Directions

  • For the bulgur wheat – cooked version
    Place all ingredients into a pot on medium heat. Bring to a simmer, then cover and cook for around 10 minutes, or until cooked. Take off the heat, cover and leave for a further 10 minutes, before fluffing with a fork.
  • For the bulgur wheat – steamed version
    Boil the water and stock, then place into a large bowl with the bulgar wheat. Cover with a plate or clingfilm and leave for 15 to 20 minutes to soak up the liquid. Fluff with a fork, add salt, pepper and a splash of olive oil.
  • For the bulgur wheat – sautéed version
    Heat the oil in a pan and add the bulgur wheat. Toss to coat until glossy and then stir until the colour changes to golden. Add the water and stock, heat and allow to simmer gently with the lid on, until all the liquid is absorbed. Add more water as required. Leave for 10 minutes before fluffing with a fork.
  • For the roasted veg
    Add all the vegetables to a large bowl, sprinkle with the spice salt, pepper and olive oil. Toss to coat. Place in a single layer on a baking sheet and roast for 30 to 40 minutes until nicely caramelised. Allow to cool slightly.
  • For the dressing
    Add all the ingredients to a jar and shake vigorously.
  • To assemble the salad
    In a large bowl, add the fluffed up bulgur wheat, the roasted veg and all the salad ingredients except the feta cheese. Add the dressing and toss gently to coat. Serve mounded on a plate with the feta cheese sprinkled over the top.

© Confessions in the Kitchen