Warm roasted vegetable & tapenade bulgur wheat salad

Warm roasted vegetable & tapenade bulgur wheat salad

A great dish for those days when you need something low on effort but big on flavour. To share this between 4, heat a couple of packs of falafel or similar to serve alongside. 

5 out of 5 stars(1) Rate this recipe
Vegan2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

Ingredients

  • 400g Waitrose Mediterranean roasting vegetables
  • 2 tbsp Kalamata olive & sun-dried tomato tapenade
  • 1 tsp white wine vinegar
  • 125g The Levantine Table Bulgur Wheat
  • 25g flat leaf parsley, leaves only
  • ½ x 1 pack baby spinach
  • 60g Violife Greek White Block

Method

  1. Preheat the oven to 200ºC, gas mark 6. Tip the vegetables into a baking tray and roast for 25-30 minutes, stirring occasionally, until cooked and golden.

  2. Bring 250ml water to the boil in a saucepan and add the tapenade, vinegar and bulgur wheat. Bring back to the boil, then cover and simmer for 15 minutes until the water is absorbed and the bulgur is tender

  3. Roughly chop the parsley and stir into the bulgur mixture with the roasted vegetables and spinach. Divide between serving bowls and crumble over the white block.

Cook’s tip

Bulgur wheat is a great carb to have in your store cupboard. It lasts for ages, has more bite than couscous and takes on big flavours with ease. If you don’t need the recipe to be vegan, swap the block for Essential Greek Feta. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,577kJ/ 378kcals

Fat

19g

Saturated Fat

9g

Carbohydrates

40g

Sugars

11g

Fibre

6.6g

Protein

8.8g

Salt

1g

Rating details

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Overall rating (5/5)

5 out of 5 stars1 rating