What are the main ingredients in Ruby Bulgur Tabbouleh?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional)

What is the nutritional information of Ruby Bulgur Tabbouleh?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Ruby Bulgur Tabbouleh?

SPICY BEETS & SOFT KALE: Preheat the oven to 200°C. Spread out the beetroot chunks on a roasting tray. Coat in oil, half of the Oriental Rub, and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through. Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage the kale until softened and coated in oil. Set aside. STEAM THE BULGUR: Boil the kettle. Using a bowl, submerge the bulgur wheat and stock in 400ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside. POP IN THE KALE: When the beetroot has 10 minutes remaining, give it a shift and scatter the soft kale over the tray. Return to the oven for the remaining roasting time until the kale is crispy. SALAD GOODIES: Place a large pan over a medium heat with a drizzle of oil or knob of butter. When hot, sauté the grated garlic and the remaining Oriental Rub for about a minute until fragrant, shifting constantly. Mix in the julienne carrot and edamame beans for a minute until warmed through and coated in spice. Stir through the cooked bulgur, some lemon zest to taste, and three-quarters of the sliced mint. Remove from the heat, squeeze in the juice of 2 lemon wedges, and crumble in three-quarters of the goat’s cheese. Toss until well combined. COLOURFUL & RICHLY TEXTURED: Make a bed of spiced tabbouleh, top with the roast beetroot and kale, and crumble over the remaining goat’s cheese. Sprinkle with the seed and nut mix and the remaining sliced mint. Garnish with any remaining lemon zest and serve with a lemon wedge on the side. Stunning, Chef!

What should be prepared from my kitchen to make Ruby Bulgur Tabbouleh?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional)

Ruby Bulgur Tabbouleh

Name: Ruby Bulgur Tabbouleh
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter (optional)

A warm fusion salad that’s quick, simple, and fabulous! A hearty base of bulgur wheat, julienne carrot, and edamame beans is filled with flavour from NOMU Oriental Rub, fresh mint, and lemon. Topped with ruby red roast beetroot, crispy kale, and creamy goat’s cheese.

Ruby Bulgur Tabbouleh

with a seed and nut sprinkle, goat’s cheese & roast beetroot

Hands on Time: 20 - 30 minutes

Overall Time: 40 - 45 minutes

Download the Recipe for 2

Ingredients:

Beetroot
Bulgur Wheat
Edamame Beans
Fresh Mint
Garlic Clove
Goat's Cheese
Julienne Carrot
Kale
Lemon
NOMU Oriental Rub
Pumpkin Seed, Walnut & Dried Cranberry Mix
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)

Serves 1

SPICY BEETS & SOFT KALE
Preheat the oven to 200°C. Spread out the beetroot chunks on a roasting tray. Coat in oil, half of the Oriental Rub, and some seasoning. Roast in the hot oven for 25-30 minutes until cooked through. Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage the kale until softened and coated in oil. Set aside.
STEAM THE BULGUR
Boil the kettle. Using a bowl, submerge the bulgur wheat and stock in 200ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside.
POP IN THE KALE
When the beetroot has 10 minutes remaining, give it a shift and scatter the soft kale over the tray. Return to the oven for the remaining roasting time until the kale is crispy.
SALAD GOODIES
Place a pan over a medium heat with a drizzle of oil or knob of butter. When hot, sauté the grated garlic and the remaining Oriental Rub for about a minute until fragrant, shifting constantly. Mix in the julienne carrot and edamame beans for a minute until warmed through and coated in spice. Stir through the cooked bulgur, some lemon zest to taste, and three-quarters of the sliced mint. Remove from the heat, squeeze in the juice of 1 lemon wedge, and crumble in three-quarters of the goat’s cheese. Toss until well combined.
COLOURFUL & RICHLY TEXTURED
Make a bed of spiced tabbouleh, top with the roast beetroot and kale, and crumble over the remaining goat’s cheese. Sprinkle with the seed and nut mix and the remaining sliced mint. Garnish with any remaining lemon zest and serve with a lemon wedge on the side. Stunning, Chef!

Beetroot - 150g
NOMU Oriental Rub - 5ml
Kale - 50g
Bulgur Wheat - 100ml
Vegetable Stock - 5ml
Garlic Clove - 1
Julienne Carrot - 75g
Edamame Beans - 40g
Lemon - 1
Fresh Mint - 3g
Goat’s Cheese - 50g
Pumpkin Seed, Walnut & Dried Cranberry Mix - 25g

Download the Recipe

Serves 2

SPICY BEETS & SOFT KALE
Preheat the oven to 200°C. Spread out the beetroot chunks on a roasting tray. Coat in oil, half of the Oriental Rub, and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through. Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage the kale until softened and coated in oil. Set aside.
STEAM THE BULGUR
Boil the kettle. Using a bowl, submerge the bulgur wheat and stock in 400ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside.
POP IN THE KALE
When the beetroot has 10 minutes remaining, give it a shift and scatter the soft kale over the tray. Return to the oven for the remaining roasting time until the kale is crispy.
SALAD GOODIES
Place a large pan over a medium heat with a drizzle of oil or knob of butter. When hot, sauté the grated garlic and the remaining Oriental Rub for about a minute until fragrant, shifting constantly. Mix in the julienne carrot and edamame beans for a minute until warmed through and coated in spice. Stir through the cooked bulgur, some lemon zest to taste, and three-quarters of the sliced mint. Remove from the heat, squeeze in the juice of 2 lemon wedges, and crumble in three-quarters of the goat’s cheese. Toss until well combined.
COLOURFUL & RICHLY TEXTURED
Make a bed of spiced tabbouleh, top with the roast beetroot and kale, and crumble over the remaining goat’s cheese. Sprinkle with the seed and nut mix and the remaining sliced mint. Garnish with any remaining lemon zest and serve with a lemon wedge on the side. Stunning, Chef!

Beetroot - 300g
NOMU Oriental Rub - 10ml
Kale - 100g
Bulgur Wheat - 200ml
Vegetable Stock - 10ml
Garlic Clove - 2
Julienne Carrot - 150g
Edamame Beans - 80g
Lemon - 1
Fresh Mint - 5g
Goat’s Cheese - 100g
Pumpkin Seed, Walnut & Dried Cranberry Mix - 25g

Download the Recipe

Serves 3

SPICY BEETS & SOFT KALE
Preheat the oven to 200°C. Spread out the beetroot chunks on a roasting tray. Coat in oil, half of the Oriental Rub, and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through. Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage the kale until softened and coated in oil. Set aside.
STEAM THE BULGUR
Boil the kettle. Using a bowl, submerge the bulgur wheat and stock in 400ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside.
POP IN THE KALE
When the beetroot has 10 minutes remaining, give it a shift and scatter the soft kale over the tray. Return to the oven for the remaining roasting time until the kale is crispy.
SALAD GOODIES
Place a large pan over a medium heat with a drizzle of oil or knob of butter. When hot, sauté the grated garlic and the remaining Oriental Rub for about a minute until fragrant, shifting constantly. Mix in the julienne carrot and edamame beans for a minute until warmed through and coated in spice. Stir through the cooked bulgur, some lemon zest to taste, and three-quarters of the sliced mint. Remove from the heat, squeeze in the juice of 2 lemon wedges, and crumble in three-quarters of the goat’s cheese. Toss until well combined.
COLOURFUL & RICHLY TEXTURED
Make a bed of spiced tabbouleh, top with the roast beetroot and kale, and crumble over the remaining goat’s cheese. Sprinkle with the seed and nut mix and the remaining sliced mint. Garnish with any remaining lemon zest and serve with a lemon wedge on the side. Stunning, Chef!

Beetroot - 300g
NOMU Oriental Rub - 10ml
Kale - 100g
Bulgur Wheat - 200ml
Vegetable Stock - 10ml
Garlic Clove - 2
Julienne Carrot - 150g
Edamame Beans - 80g
Lemon - 1
Fresh Mint - 5g
Goat’s Cheese - 100g
Pumpkin Seed, Walnut & Dried Cranberry Mix - 25g

Download the Recipe

Serves 4

SPICY BEETS & SOFT KALE
Preheat the oven to 200°C. Spread out the beetroot chunks on a roasting tray. Coat in oil, half of the Oriental Rub, and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through. Place the shredded kale on a second roasting tray with a drizzle of oil and some seasoning. Using your hands, gently massage the kale until softened and coated in oil. Set aside.
STEAM THE BULGUR
Boil the kettle. Using a large salad bowl, submerge the bulgur wheat and stock in 800ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside.
POP IN THE KALE
When the beetroot reaches the halfway mark, give it a shift and return to the oven. Pop in the tray of soft kale and cook for the remaining roasting time until the kale is crispy.
SALAD GOODIES
Place a large pan over a medium heat with a drizzle of oil or knob of butter. When hot, sauté the grated garlic and the remaining Oriental Rub for about a minute until fragrant, shifting constantly. Mix in the julienne carrot and edamame beans for 2 minutes until warmed through and coated in spice. Remove from the pan and add to the bowl of cooked bulgur. Stir through some lemon zest to taste, three-quarters of the sliced mint, and the juice of 4 lemon wedges. Crumble in three-quarters of the goat’s cheese and toss until well combined.
COLOURFUL & RICHLY TEXTURED
Make a bed of spiced tabbouleh, top with the roast beetroot and kale, and crumble over the remaining goat’s cheese. Sprinkle with the seed and nut mix and the remaining sliced mint. Garnish with any remaining lemon zest and serve with a lemon wedge on the side. Stunning, Chef!