Baked vegetables with bulgur wheat

Bulgur salad2

Improvise! Add colour by throwing in some orange peppers or carrots. Instead of cauliflower use more eggplant. Do whatever comes to mind. Almost any vegetable will be great for this salad, which could easily be served as a vegetarian main.

For the vegetables

  • 2 medium eggplants, chopped in one inch cubes
  • 2 courgettes, thickly sliced
  • 1 small cauliflower, cut into florets
  • 1 red pepper (capsicum), chopped into 1 inch pieces
  • 1 large red onion, sliced
  • 3 garlic cloves, crushed
  • ½ cup olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • salt

For the bulgur wheat

  • 2 cups fine bulgur wheat
  • 1 vegetable stock cube
  • 2 lemons, zest and juice (you will need only the juice of one. The rest is for the salad dressing)

To assemble the salad

  • 2 Tbs olive oil
  • 1 Tbs honey
  • 100gr feta cheese, crumbled
  • ½ cup fresh coriander leaves
  • 1 spring onion, chopped
  • ¼ cup fresh mint leaves
  • ½ cup rocket leaves
  • ¼ cup pistachios, preferably unsalted


Take a large, glass bowl, add the vegetable stock cube and 3 cups of boiling water. Stir to disolve. Add the bulgur wheat and juice of one lemon. Let it soak about half an hour, while you prepare the vegetables.

Prepare the vegetables. Preheat oven to 230 C (445 F). Put all vegetables in a baking pan. Drizzle with the olive oil and add the garlic, cumin, coriander, black pepper, thyme and salt. Mix everything together well with a large spoon or your hands. Bake vegetables for 30 minutes stirring once.

Put the bulgur wheat in a large, salad bowl. Drain it, first if you think its too wet. Use a fork to fluff it up a bit. Add the baked veggies, mix and let it cool to room temperature. At this stage you can put it, covered in the fridge for one day.

Prepare the dressing. Mix the olive oil with the zest of two lemons, and juice of one you have left. Add the honey and mix well.

Add the fresh greens to the bowl with the bulgur and veggies. Add the feta cheese, drizzle with the dressing and add salt to taste. Scatter the pistachios and serve.

Note: You can use cous-cous instead of bulgur wheat, and pine nuts instead of pistachios. You can also garnish with pomegranate seeds.

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