Wednesday, May 2, 2012

Bulgur Wheat and Roasted Vegetable Salad

I made this salad recently for a pot luck and it went down really well, I am not sure why I hadn't used bulgur wheat before, its whole grain and has 6 g of protein in a serving 1/4 cup dry and is a great source of fiber. Its very much like cous cous but healthier. I will make it again for sure. 


  • 1 1/2 cups bulgur wheat 
  • 1 1/2 cup boiling water
  • one bunch of asparagus
  • 3 cloves of garlic
  • 1/2 a yellow pepper
  • 1/4 of a cucumber
  • 1/2 a fresh squeezed lemon
  • 1/2 teaspoon zatar
  • a handful of crumbled feta 
  • a tablespoon of olive oil 

  1. roast the asparagus, garlic and bell pepper at 400 for 10 minutes and slice
  2. meanwhile add the boiling water to the bulgur wheat and let it sit for 30 minutes 
  3. add the asparagus, garlic and pepper to the wheat with a little olive oil and keep in fridge over night
  4. just before heading to the party mix in the zatar (A Middle Eastern spice blend), feta cucumber and lemon juice :-) 
  5. enjoy 
I see this as a blank canvas for loads of different veggies and flavors and a great dish to make for a crowd ahead of time :-) 

who else has made it and please share your recipes :)

Its been quiet here without my parents but quite relaxing and its hard to believe in a couple of weeks we are headed to the UK to see family and celebrate my Grandma's birthday, and tour a few countries will keep you posted and blog, tweet a long the way. I am also giving a talk to dietitians at Kings College London on social media, how exciting!

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