Saturday, 12 November 2011

Roasted Vegetable and Fennel Bulghur Salad

Oh how I love this salad! Its delicious freshly made served warm, and also in my lunch box the next day. Its what I like to call a happy dish, as it contains all my favourite vegetables and it can’t help but bring a smile to face when eating it too!

Makes two portions, Easy


1 medium sized aubergine
1 courgette
1 red pepper
100g bulghur wheat
1 tsp marigold bouillon powder
2 tbsp garlic infused olive oil
1 tsp fennel seeds
Pre-heat your oven to 180o

Cut all the vegetables into even sized chunks – around 1cm squares, toss with oil and place on a lined baking tray. Sprinkle over the fennel seeds and roast for 35-40 minutes, giving them a shake halfway.

BW roasted med veg 02.11.11 2

Meanwhile, make up the bulghur wheat by combining with the bouillon powder in a lidded dish. Cover with boiling water by just under a centimetre. Cover with a lid and leave to absorb the water for a good ten minutes, or until your vegetables are ready.

Once the vegetables are cooked, stir into the bulghur wheat and simply serve!

BW roasted med veg 02.11.11


  1. I keep wondering what people do with bulghur wheat - well now I know... and it looks good!!

  2. That looks delicious - I love the combo of a grain and yummy roasted veg. A perfect lunch or dinner!

  3. Nic - on its own bulghur is pretty meh but its fantastic with a little flavouring!

    C - I totally agree, works so well with the veggies, are made for each other


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