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!
Goat’s Cheese & Bulgur Salad
Goat’s Cheese & Bulgur Salad
with baby tomatoes & pecan nuts
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Baby Marrow
- Baby Tomatoes
- Bulgur Wheat
- Chevin Goats Cheese
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Pecan Nuts
- Red Onion
- Red Onions
- Red Wine Vinegar
- Spice Mix
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
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!
Bulgur Wheat - 100ml
Pecan Nuts - 30g
Red Onion - 1
Baby Marrow - 100g
Spice Mix - 12,5ml
Garlic Clove - 1
Red Wine Vinegar - 10ml
Fresh Parsley - 4g
Baby Tomatoes - 80g
Chevin Goat's Cheese - 50g
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!
Bulgur Wheat - 200ml
Pecan Nuts - 60g
Red Onion - 1
Baby Marrow - 200g
Spice Mix - 25ml
Garlic Clove - 1
Red Wine Vinegar - 20ml
Fresh Parsley - 8g
Baby Tomatoes - 160g
Chevin Goat's Cheese - 100g
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!
Bulgur Wheat - 300ml
Pecan Nuts - 90g
Red Onions - 2
Baby Marrow - 300g
Spice Mix - 37,5ml
Garlic Cloves - 2
Red Wine Vinegar - 30ml
Fresh Parsley - 12g
Baby Tomatoes - 240g
Chevin Goat's Cheese - 150g
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!
Bulgur Wheat - 400ml
Pecan Nuts - 120g
Red Onions - 2
Baby Marrow - 400g
Spice Mix - 50ml
Garlic Cloves - 2
Red Wine Vinegar - 40ml
Fresh Parsley - 15g
Baby Tomatoes - 320g
Chevin Goat's Cheese - 200g
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 Tomatoes, Bulgur Wheat, Chevin Goats Cheese, Fresh Parsley, Garlic Clove, Garlic Cloves, Pecan Nuts, Red Onion, Red Onions, 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?
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!
What should be prepared from my kitchen to make Goat’s Cheese & Bulgur Salad?
Baby Marrow, Baby Tomatoes, Bulgur Wheat, Chevin Goats Cheese, Fresh Parsley, Garlic Clove, Garlic Cloves, Pecan Nuts, Red Onion, Red Onions, 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
Woolies Products in this dish
