This bulgar wheat salad is a middle eastern inspired dish based loosely on a tabbouleh made every day with tomatoes and goats cheese. This bright and simple dish can be rustled up in no time so makes the perfect midweek meal especially as it is inexpensive to buy. Or use as accompaniment to a main dish in place of rice or pasta as it is a very versatile and nutritious grain. Bulgar wheat has a more hearty substance than cous cous and is nuttier in its texture and taste. It goes with all spices, herbs or vegetables.
- 200g bulgar wheat
- 1tbsp olive oil
- 1 lemon juiced
- 2tbsp fresh mint, finely chopped
- 2tbsp fresh parsley, finely chopped
- 250g baby plum tomatoes, halved
- 100g goats cheese, crumbled
Pour the bulgar wheat into a bowl and pour over enough boiling water to just cover. Cover with cling film and set aside for 15 mins to soften and absorb the liquid
Drain the bulgar wheat and toss through the olive oil, lemon juice, mint, parsley. Season well and stir to combine.
Fold through the halved tomatoes and spoon into bowls. Crumble over the goats cheese to serve.
Top tip for making Goat’s cheese and tomato bulgar wheat salad
Grains like bulgar wheat have a light flavour so tend to need to be seasoned well. For a more flavoursome punch try stirring through a paste or some sort like pesto or harissa.