You can address this salad as The Bulgur King! Charred onion wedges & baby marrow is accompanied by baby tomatoes and fragrant cumin seeds. The salad is crowned with goat’s cheese and jewels of pecan nuts. Bow down, as we are not worthy!
Serving guide
Choose your portion size.
NO PAIN GRAIN
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 100ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked and tender. Fluff up with a fork, replace the plate, and set aside.
YES PE-CAN!
Place the pecans in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and roughly chop.
CHARRED TO MEET YOU
Return the pan to medium heat with a drizzle of oil. When hot, add the onion wedges and the baby marrow chunks and fry for 3-4 minutes until starting to char, shifting occasionally. Add the spice mix and the grated Garlic. Fry for 1-2 minutes until fragrant, shifting constantly. Remove the mixture from the pan.
ALL TOGETHER NOW
In a salad bowl, combine the vinegar, 1 tsp of a sweetener of choice, and 1 tbsp of oil. Add the cooked bulgur, the halved baby tomatoes, the charred onion & baby marrow, ½ the chopped pecans, and ½ the chopped Parsley. Toss until combined and season.
HIS MAJESTY, THE KING
Bowl up the loaded bulgur salad. Crumble over the goat’s cheese. Sprinkle over the remaining pecans and Parsley. Excellent work, Chef!
NO PAIN GRAIN
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 200ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked and tender. Fluff up with a fork, replace the plate, and set aside.
YES PE-CAN!
Place the pecans in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and roughly chop.
CHARRED TO MEET YOU
Return the pan to medium heat with a drizzle of oil. When hot, add the onion wedges and the baby marrow chunks and fry for 4-5 minutes until starting to char, shifting occasionally. Add the spice mix and the grated Garlic. Fry for 1-2 minutes until fragrant, shifting constantly. Remove the mixture from the pan.
ALL TOGETHER NOW
In a salad bowl, combine the vinegar, 2 tsp of a sweetener of choice, and 2 tbsp of oil. Add the cooked bulgur, the halved baby tomatoes, the charred onion & baby marrow, ½ the chopped pecans, and ½ the chopped Parsley. Toss until combined and season.
HIS MAJESTY, THE KING
Bowl up the loaded bulgur salad. Crumble over the goat’s cheese. Sprinkle over the remaining pecans and Parsley. Excellent work, Chef!
NO PAIN GRAIN
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 300ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked and tender. Fluff up with a fork, replace the plate, and set aside.
YES PE-CAN!
Place the pecans in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and roughly chop.
CHARRED TO MEET YOU
Return the pan to medium heat with a drizzle of oil. When hot, add the onion wedges and the baby marrow chunks and fry for 5-6 minutes until starting to char, shifting occasionally. Add the spice mix and the grated Garlic. Fry for 1-2 minutes until fragrant, shifting constantly. Remove the mixture from the pan.
ALL TOGETHER NOW
In a salad bowl, combine the vinegar, 3 tsp of a sweetener of choice, and 3 tbsp of oil. Add the cooked bulgur, the halved baby tomatoes, the charred onion & baby marrow, ½ the chopped pecans, and ½ the chopped Parsley. Toss until combined and season.
HIS MAJESTY, THE KING
Bowl up the loaded bulgur salad. Crumble over the goat’s cheese. Sprinkle over the remaining pecans and Parsley. Excellent work, Chef!
NO PAIN GRAIN
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 400ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked and tender. Fluff up with a fork, replace the plate, and set aside.
YES PE-CAN!
Place the pecans in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and roughly chop.
CHARRED TO MEET YOU
Return the pan to medium heat with a drizzle of oil. When hot, add the onion wedges and the baby marrow chunks and fry for 6-7 minutes until starting to char, shifting occasionally. Add the spice mix and the grated Garlic. Fry for 1-2 minutes until fragrant, shifting constantly. Remove the mixture from the pan.
ALL TOGETHER NOW
In a salad bowl, combine the vinegar, 4 tsp of a sweetener of choice, and 4 tbsp of oil. Add the cooked bulgur, the halved baby tomatoes, the charred onion & baby marrow, ½ the chopped pecans, and ½ the chopped Parsley. Toss until combined and season.
HIS MAJESTY, THE KING
Bowl up the loaded bulgur salad. Crumble over the goat’s cheese. Sprinkle over the remaining pecans and Parsley. Excellent work, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R327.07
for 4 servings · R81.77 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Red Wine Vinegar needs 40 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
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Pecan Nuts needs 120 gAll Butter Pecan Nut and Chocolate Shortbread Fingers 220 g 220 g at R74.99 · 55% of packR40.90
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Spice Mix needs 50 mlMother in Law Spice Mix 45 g R29.99 · whole pack (size can't be divided)R29.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Baby Marrow needs 400 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 89% of packR37.32
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Chevin Goat's Cheese needs 200 gChevin Goat's Full Fat Cheese with Garlic & Herbs 100 g 100 g at R62.99 · 2.0× packsR125.98
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Bulgur Wheat needs 400 mlBulgur Wheat 500 g R39.99 · whole pack (size can't be divided)R39.99
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Goat’s Cheese & Bulgur Salad?
The preparation time for Goat’s Cheese & Bulgur Salad with baby tomatoes & pecan nuts is between 15 and 30 minutes.
What is the total time required to make Goat’s Cheese & Bulgur Salad with baby tomatoes & pecan nuts?
The total time required to make Goat’s Cheese & Bulgur Salad with baby tomatoes & pecan nuts is between 30 and 45 minutes.
How many servings does Goat’s Cheese & Bulgur Salad provide?
4 servings
What are the main ingredients in Goat’s Cheese & Bulgur Salad?
Baby Marrow, Baby Tomato, Bulgur Wheat, Chevin Goats Cheese, Garlic, Parsley, Pecan Nut, Red Onion, Red Wine Vinegar, Spice Mix
What is the nutritional information of Goat’s Cheese & Bulgur Salad?
Calories: 709, Carbs: 82 grams, Fat: grams, Protein: 26.1 grams, Sugar: 10.9 grams, Salt: 233 grams
How do I prepare Goat’s Cheese & Bulgur Salad?
CHARRED TO MEET YOU: Return the pan to medium heat with a drizzle of oil. When hot, add the onion wedges and the baby marrow chunks and fry for 4-5 minutes until starting to char, shifting occasionally. Add the spice mix and the grated garlic. Fry for 1-2 minutes until fragrant, shifting constantly. Remove the mixture from the pan. HIS MAJESTY, THE KING: Bowl up the loaded bulgur salad. Crumble over the goat’s cheese. Sprinkle over the remaining pecans and parsley. Excellent work, Chef! YES PE-CAN!: Place the pecans in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and roughly chop. ALL TOGETHER NOW: In a salad bowl, combine the vinegar, 2 tsp of a sweetener of choice, and 2 tbsp of oil. Add the cooked bulgur, the halved baby tomatoes, the charred onion & baby marrow, ½ the chopped pecans, and ½ the chopped parsley. Toss until combined and season. NO PAIN GRAIN: Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 200ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked and tender. Fluff up with a fork, replace the plate, and set aside.
What should be prepared from my kitchen to make Goat’s Cheese & Bulgur Salad?
Baby Marrow, Baby Tomato, Bulgur Wheat, Chevin Goats Cheese, Garlic, Parsley, Pecan Nut, Red Onion, Red Wine Vinegar, Spice Mix
How many calories does Goat’s Cheese & Bulgur Salad have?
709 calories
How much fat content does Goat’s Cheese & Bulgur Salad have?
grams