Jewelled Bulgur Salad

with Roast Root Veg and Tahini Dressing
Bulgur is made from the cracked parboiled groats of durum wheat (we think it tastes just like healthy pasta).
543 Reviews
Cals 807 · Prot 22 · Carbs 133 · Fat 25
Vegan
Try Hello Chef Now
30 min
Jewelled Bulgur Salad with Roast Root Veg and Tahini Dressing
Bulgur is made from the cracked parboiled groats of durum wheat (we think it tastes just like healthy pasta).
543 Reviews
Cals 807 · Prot 22 · Carbs 133 · Fat 25
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Roast
Carrot
1 Piece
Parsnip
2 Piece
Vegetable oil
1 Tbsp
Ras el hanout
5 Grams
Salt
0.5 Tsp
Peeled pistachios 2*
20 Grams
Whole almonds 2*
30 Grams
Salad
Bulgur wheat 10*
120 Grams
Salt
0.5 Tsp
Fresh parsley
15 Grams
Cherry tomatoes
150 Grams
Pomegranate
1 Piece
Olive oil
2 Tbsp
Dressing
Garlic cloves
1 Piece
Lemon
1 Piece
Tahini 3*
40 Grams
Salt
0.5 Tsp

Allergens

*2 Tree Nuts, *10 Wheat, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Roast

1 Roast

Preheat the oven to 220°C/200°C fan. Peel the carrots and parsnips. Slice them into fries. Add them to a baking tray with a drizzle of vegetable oil. Sprinkle with the Ras el hanout and a pinch of salt. Toss until coated. Roast for 20 min. After 20 min, add the pistachios and almonds, and roast for 5 min further. 
Cook bulgur

2 Cook bulgur

Meanwhile, add the bulgur wheat to a pot with plenty of boiling water and a pinch of salt. Bring to the boil over a high heat and cook for 7-9 min or until tender with a slight bite. Once cooked, drain and allow to cool slightly. 
Make dressing

3 Make dressing

Meanwhile, peel and mince the garlic directly into a bowl. Juice half the lemon into the bowl and whisk. Add the tahini and salt and whisk again. Finally, gradually add 1/1.5/2 Tbsp of water and continue to whisk until smooth. Set aside.
Prep veg

4 Prep veg

Chop the parsley (stalks included!) as finely as possible. Halve the cherry tomatoes. Halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane.
Toss

5 Toss

Once cooled slightly, toss the bulgur wheat with the parsleypomegranate seeds remaining lemon juice and a drizzle of olive oil. Season with salt. Gently fold in the carrots, parsnips, almonds, pistachios and tomatoes
Serve

6 Serve

Divide the bulgur salad among bowls and drizzle with the tahini dressing
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