This red pepper and rosemary bulgur wheat salad is just the thing for a simple, quick healthy meal. Delicious hot or cold, it keeps you fuller for longer satisfying your hunger.
A bulgur what salad is just the thing for a healthy lunch box option, especially when you’re looking for something a bit different from your normal traditional packed lunch.
The recipe takes just half an hour to make and leaves you with four healthy, wholesome portions of a fantastically tasty bulgur wheat salad.
Healthy, wholesome, low calorie and providing nearly 50% of your daily recommended dietary fibre requirement, I can’t think of any more reasons NOT to have this recipe as one of your quick healthy meal options! Can you?
This red pepper and rosemary bulgur wheat salad is just the thing for a simple, quick healthy meal. Delicious hot or cold.
- 300 g bulgur wheat
- 450 ml hot vegetable stock
- 2 tbsp chopped fresh rosemary
- 1 red pepper diced
- 6 spring onions sliced
- 100 g mixed salad leaves
- Salt and pepper to season
- Place bulgur wheat in a small saucepan
- Add the hot vegetable stock, cover with a lid and simmer over a medium heat for 12 – 15 minutes until the bulgur wheat is tender and has absorbed all of the stock
- Combine the cooked bulgur wheat with the rosemary, red pepper and spring onions
- Serve on a bed of mixed salad leaves
Serve warm or cold.
If you enjoyed this red pepper and rosemary bulgur wheat salad, then how about trying my other bulgur chickpea salad?
Bulgur Wheat Salad Musings
Now, if you’d have told me ten years ago that I’d be spending my Saturday’s in my kitchen gleefully chasing a winter sunbeam around my kitchen in order to get a brightly coloured photograph of a red pepper and rosemary bulgur wheat salad, I’d have raised my eyebrows to you, possibly put down the glass of wine that never left my hand in those days, and let out a raucous laugh.
But that’s exactly what I did last Saturday.
A sunbeam appeared in the kitchen and I thought “oh, quickly get the camera, get that delicious bulgur wheat salad made, the one with the rosemary and chopped peppers through it”. I promptly set to work. Keeping one eye on that sunbeam, lest it be suddenly snatched away from me!
I’m sure you spend your weekends doing things that you consider much more fun than what I’ve described above, but seriously that’s what I was doing, and that’s what I love doing!
However, you’ll be pleased to know, and if you saw the update in the previous Mediterranean breakfast egg muffins recipe, that Lady Lynne and I do have more normal plans for this coming weekend. We’re off to London!
We can’t wait for our wee trip away. I couldn’t get us into the St Pancras Marcus Waring restaurant on Saturday night that I wanted to, but I’m sure we’ll find something just as nice. Plus it’ll be so nice to spend some quality time together!
So, just one more recipe to bring you this Thursday (I’ve been at that spiralizer again) and then I’ll be leaving my beloved kitchen this weekend.
So, until Thursday and more spiralization, catch you then!
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