Minty Moroccan Bulgar Salad

We’re BIG fans of a herby, zesty and fresh grain salad that builds upon pantry staples and is easily adapted in so many ways to suit our taste-buds and any leftover ingredients knocking around. Make it in bulk to use for lunches the next day and use as a base for your other meals throughout the week.

This is an incredibly fragrant dish that transcends the seasons. Serve it hot in the Winter months with chunky veg stews or we love it with our rich and warming Bourguignon. Or, when Summer rolls on in, serve cold with barbecued vegetable kebabs, creamy hummus, fluffy pitta bread and a crisp glass of white in hand, of course.

Vegan Moroccan salad

RECIPE

Serves: 6 as a side

Time: 20 mins

Ingredients:

1 cup of bulgar wheat (or any grain you have to hand)

1/2 Kallo vegan stock cube

1/2 cup pomegranate seeds

1/2 red pepper

Handful of mint leaves and any other herbs to your taste

1 tsp cinnamon (could use All Spice too)

Juice of 1/2 lime (orange or lemon juice is also delicious)

Optional 1 Tbsp tahini for extra creamy grains

Bulgar, mint leaves, pomegranate, cinnamon, lime and a kallio stock cube

Method

Begin by cooking the bulgar.

Add the bulgar along with 2 cups of water and the stock cube to a saucepan on a high heat.

Bring to the boil then reduce to a medium heat and leave to cook until all the water is used up.

Meanwhile, chop the red pepper into small chunks, remove the pomegranate seeds and tear the mint leaves. Place into a large bowl.

(*Top Tip* cut the pomegranate in two and hit the skin side with a wooden spoon to help loosen the seeds)

pommegranate, mint and red pepper

Once the bulgar is fluffy and cooked remove from the heat. Add in the cinnamon, lime or lemon juice and stir the optional Tahini throughout the grain to give it a nutty flavour and creamier texture.

Cooked Bulgar, Tahini and lime juice

Add the red pepper, pomegranate and herbs to the pan and stir through so that they are evenly dispersed throughout the bulgar.

Pour into a serving bowl and sprinkle over a few extra mint leaves.

Serving options:

The pomegranate and star anise in our Red Wine Bourguignon mean these two work wonders together. Whip up a fresh green salad, some moreish hummus and warm pittas and you’ve got yourself a dinner party perfect spread.

If you’re eating this salad on it’s own why not add in some tummy-satisfying fibre such as chickpeas, cannellini beans or another pulse of choice.

We love adding cinnamon and lemon juice to plain soy yoghurt or Oatly creme fraiche as a cooling topping and accompaniment.