Bulgur is low in fat, high in minerals like manganese, magnesium and iron, plus it’s a good source of plant-based protein. On top of this, bulgur wheat provides a very good dose of the dietary fibre you need for digestive and heart health — over 25 percent of your daily needs in every one-cup serving!
100gm Bulgur wheat (quinoa can be used as an alternative)
75gm unsalted shelled pistachio nuts
1 large avocado – chopped
2 spring onions – finely chopped
100g Halloumi or Feta Cheese in cubes
Bunch of coriander – chopped
4 tablespoons of olive oil
Juice of 2 limes
Salt and freshly ground black pepper
Simmer the Bulgur in 200ml of boiling water with a tea spoon of salt until all absorbed – usually takes 10 to 15 minutes
At the same time, bake the pistachios on a tray in a preheated oven at 200 C for 6 minutes – then let slightly cool
Stir the pistachios, avocado, spring onion, cheese and chopped coriander into the bulgur.
Add in the olive oil and lime juice.
Season with salt and ground black pepper to taste.
Can be served slightly warm or cold. Natural yoghurt can also be added if you like it.
As with all salad recipes the beauty is that you can chop and change ingredients to fit your tastes (or what you have in your fridge)!
Top tip: This is a great one to prepare in bulk and use for lunches during the working week.