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Lemon and Rosemary Bulgar Wheat Salad

A fresh vegetarian salad featuring bulgar wheat simmered in stock, flavored with lemon, rosemary, spring onions, and olive oil.

VegetarianHealthyQuickSaladGrains

Estimated Nutrition

Per Serving Total
Calories 785.4 kcals 785.4 kcals
Carbohydrates 118.5 grams 118.5 grams
Fat 30.8 grams 30.8 grams
Protein 18.2 grams 18.2 grams
Cook Time
15 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
0.5
piece
Vegetable Stock Cube
Fruits
1
unit
Lemon
zest and juice
GrainsCereals
150
g
Bulgar Wheat
Liquids
1
unit
Water
boiling, boiled to 1cm above wheat
NutsSeeds
2
tbsp
Rosemary
freshly chopped
OilsFats
2
tbsp
Olive Oil
Vegetables
3
unit
Spring Onions
sliced
1
handful
Salad Leaves
mixed, for garnish

Steps

  • Place the bulgar wheat into a small pan and crumble the stock cube over it.
  • Add boiling water until it reaches 1cm above the wheat, cover, and simmer for 12-15 minutes.
  • Fluff the wheat with a fork and mix in the lemon, rosemary, oil, and onions.
  • Press the salad into a small bowl to mould the shape and cover with a plate.
  • Turn the salad out onto a plate and garnish with mixed leaves.