Bulgur Wheat Salad

Bulgur Wheat Salad

638 kcals  |  Carbs: 28g  |  Fat: 20g  |  Protein: 11g

Serves: 4
Time: 25 mins

This salad makes the perfect accompaniment to your favourite protein source. Great with grilled salmon or as a show stopping side dish for your Summer BBQs.  


  • 200g bulgur wheat
  • 150g frozen edamame beans
  • 2 Romano peppers, deseeded and sliced into rounds
  • 150g radishes, sliced
  • 75g whole blanched almonds
  • 1 small bunch mint, finely chopped
  • 1 small bunch parsley, finely chopped
  • 2 oranges
  • 3 tbsp olive oil


  1. Cook the bulgur wheat to the packet instructions. 
  2. Once cooked, drain and add to a large bowl to cool. 
  3. In a separate bowl pour boiling water over the edamame beans, leave for 2 minutes and drain. 
  4. To a serving bowl add the defrosted edamame beans, peppers, radishes, almonds, mint and parsley and mix through.
  5. Peel one orange, carefully cutting away the segments and add to a bowl. 
  6. Juice the second orange and add to a jar with the oil, salt and pepper. Shake well to emulsify. 
  7. Add the bulgur wheat to the serving bowl, pour over the dressing and toss well to serve. 

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