Bulgar and Spring Vegetable Salad

  • Bulgar and Spring Vegetable Salad
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Rated 4.25 out of 5 based on 2 votes


  • 1 cup bulgar (if you can't find bulgar, you could also use cous cous or brown rice)
  • 2 cups chicken stock
  • 1 tspn finely chopped green chili
  • 1 bunch asparagus, chopped into one inch pieces
  • 3/4 cups fresh peas
  • 1 handful chopped radish
  • 1 x avocado, chopped
  • 1/4 cup crumbled feta cheese
  • 1/4 cup toasted almond slivers
  • 1/4 cup mustard and herb salad dressing


Place the bulgar and the chopped chili into a small pot with a tight fitting lid over very low heat. Bring the chicken stock to a boil and pour into the pot with the bulgar. Stir well and cover. Stir again after about 5 mins. If the bulgar is looking too dry or uncooked, add a splash more water. If it’s looking too wet, leave the top off to let some liquid evaporate. Fluff with a fork before serving.

Bring another small pot of water to the boil. Once it’s boiling, add the asparagus pieces. Cook for about 4 minutes. Then add the peas to the water and cook for one minute more. Drain the vegetables and run them under cold water to refresh.

To plate up, place a small mound of bulgar on your plate. Top with the asparagus and peas. Sprinkle over the radishes and the avo pieces. Add the feta. Don’t add the almonds until right before you eat, as they may start going soft and you want crunch almonds.

Top with mustard and herb dressing and the almond flakes and serve.

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  • Oh yum, this looks wonderfully fresh, tasty and healthy!


    by Louise Carter on 04/10/2012, 11:38
    Louise Carter