Goat's cheese and tomato bulgar wheat salad

(0 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Goats cheese and tomato bulgar wheat salad
Goats cheese and tomato bulgar wheat salad
  • Serves: 4

  • Prep time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

This bulgar wheat salad is a middle eastern inspired dish based loosely on a tabbouleh made every day with tomatoes and goats cheese. This bright and simple dish can be rustled up in no time so makes the perfect midweek meal especially as it is inexpensive to buy. Or use as accompaniment to a main dish in place of rice or pasta as it is a very versatile and nutritious grain. Bulgar wheat has a more hearty substance than cous cous and is nuttier in its texture and taste. It goes with all spices, herbs or vegetables.


  • 200g bulgar wheat
  • 1tbsp olive oil
  • 1 lemon juiced
  • 2tbsp fresh mint, finely chopped
  • 2tbsp fresh parsley, finely chopped
  • 250g baby plum tomatoes, halved
  • 100g goats cheese, crumbled

Grains like bulgar wheat have a light flavour so tend to need to be seasoned well. For a more flavoursome punch try stirring through a paste or some sort like pesto or harissa.


  1. Pour the bulgar wheat into a bowl and pour over enough boiling water to just cover. Cover with cling film and set aside for 15 mins to soften and absorb the liquid
  2. Drain the bulgar wheat and toss through the olive oil, lemon juice, mint, parsley. Season well and stir to combine.
  3. Fold through the halved tomatoes and spoon into bowls. Crumble over the goats cheese to serve.

Your rating

Average rating

  • 0
(0 ratings)

Your comments

comments powered by Disqus

FREE Newsletter