Salad doesn’t have to be boring, and this bulgur wheat & crunchy honey-glazed walnut salad proves it! With mushrooms, red onion, and creamy goat’s cheese, there is nothing lacking in this goodness-packed plate of yum!
Mushroom & Goat’s Cheese Salad
Mushroom & Goat’s Cheese Salad
with bulgur wheat & honey walnuts
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Bulgur Wheat
- Button Mushrooms
- Chevin Goats Cheese
- Dijon Mustard
- Honey
- Lemon
- Lemons
- NOMU Provençal Rub
- Red Onion
- Red Onions
- Salad Leaves
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
BULGUR WHEAT
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 75ml 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, season, replace the plate, and set aside.
Honey NUTS
Place the chopped Walnuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Add ½ the honey, and mix until the nuts are fully coated in the honey. Remove from the pan, place on a plate and season with a pinch of salt. Break apart once cooled.
CARAMEL ONIONS
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 7-9 minutes until soft, browned and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Cover, and set aside to keep warm.
SAUTÉED MUSHROOMS & DRESSING
Place a nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the quartered mushrooms and the rub for 3-5 minutes until soft and golden, shifting as they colour. Remove from the pan on completion and season to taste. In a small bowl, combine the mustard, the remaining Honey, a drizzle of oil, seasoning, and a squeeze of lemon juice.
PLATE IT UP!
Plate up the fluffy bulgur wheat. Top with the rinsed salad leaves, the caramelised onions, the fried mushrooms, and the sliced goat’s cheese. Sprinkle over the Honey nuts and drizzle over the mustard dressing. Garnish with any remaining lemon wedge on the side. Enjoy, Chef!
BULGUR WHEAT
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 150ml 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, season, replace the plate, and set aside.
Honey NUTS
Place the chopped Walnuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Add ½ the honey, and mix until the nuts are fully coated in the honey. Remove from the pan, place on a plate and season with a pinch of salt. Break apart once cooled.
CARAMEL ONIONS
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 7-9 minutes until soft, browned and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Cover, and set aside to keep warm.
SAUTÉED MUSHROOMS & DRESSING
Place a nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the quartered mushrooms and the rub for 3-5 minutes until soft and golden, shifting as they colour. Remove from the pan on completion and season to taste. In a small bowl, combine the mustard, the remaining Honey, a drizzle of oil, seasoning, and a squeeze of lemon juice.
PLATE IT UP!
Plate up the fluffy bulgur wheat. Top with the rinsed salad leaves, the caramelised onions, the fried mushrooms, and the sliced goat’s cheese. Sprinkle over the Honey nuts and drizzle over the mustard dressing. Garnish with any remaining lemon wedge on the side. Enjoy, Chef!
BULGUR WHEAT
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 225ml 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, season, replace the plate, and set aside.
Honey NUTS
Place the chopped Walnuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Add ½ the honey, and mix until the nuts are fully coated in the honey. Remove from the pan, place on a plate and season with a pinch of salt. Break apart once cooled.
CARAMEL ONIONS
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until soft, browned and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Cover, and set aside to keep warm.
SAUTÉED MUSHROOMS & DRESSING
Place a nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the quartered mushrooms and the rub for 5-6 minutes until soft and golden, shifting as they colour. Remove from the pan on completion and season to taste. In a small bowl, combine the mustard, the remaining Honey, a drizzle of oil, seasoning, and a squeeze of lemon juice.
PLATE IT UP!
Plate up the fluffy bulgur wheat. Top with the rinsed salad leaves, the caramelised onions, the fried mushrooms, and the sliced goat’s cheese. Sprinkle over the Honey nuts and drizzle over the mustard dressing. Garnish with any remaining lemon wedge on the side. Enjoy, Chef!
BULGUR WHEAT
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 set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, season, replace the plate, and set aside.
Honey NUTS
Place the chopped Walnuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Add ½ the honey, and mix until the nuts are fully coated in the honey. Remove from the pan, place on a plate and season with a pinch of salt. Break apart once cooled.
CARAMEL ONIONS
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until soft, browned and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Cover, and set aside to keep warm.
SAUTÉED MUSHROOMS & DRESSING
Place a nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the quartered mushrooms and the rub for 5-6 minutes until soft and golden, shifting as they colour. Remove from the pan on completion and season to taste. In a small bowl, combine the mustard, the remaining Honey, a drizzle of oil, seasoning, and a squeeze of lemon juice.
PLATE IT UP!
Plate up the fluffy bulgur wheat. Top with the rinsed salad leaves, the caramelised onions, the fried mushrooms, and the sliced goat’s cheese. Sprinkle over the Honey nuts and drizzle over the mustard dressing. Garnish with any remaining lemon wedge on the side. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Mushroom & Goat’s Cheese Salad?
The preparation time for Mushroom & Goat’s Cheese Salad with bulgur wheat & honey walnuts is between 20 and 35 minutes.
What is the total time required to make Mushroom & Goat’s Cheese Salad with bulgur wheat & honey walnuts?
The total time required to make Mushroom & Goat’s Cheese Salad with bulgur wheat & honey walnuts is between 40 and 55 minutes.
How many servings does Mushroom & Goat’s Cheese Salad provide?
4 servings
What are the main ingredients in Mushroom & Goat’s Cheese Salad?
Bulgur Wheat, Button Mushrooms, Chevin Goats Cheese, Dijon Mustard, Honey, Lemon, Lemons, NOMU Provençal Rub, Red Onion, Red Onions, Salad Leaves, Walnuts
What is the nutritional information of Mushroom & Goat’s Cheese Salad?
Calories: 561, Carbs: 78 grams, Fat: grams, Protein: 24.2 grams, Sugar: 21.4 grams, Salt: 674 grams
How do I prepare Mushroom & Goat’s Cheese Salad?
BULGUR WHEAT: Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 150ml 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, season, replace the plate, and set aside. HONEY NUTS: Place the chopped walnuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Add ½ the honey, and mix until the nuts are fully coated in the honey. Remove from the pan, place on a plate and season with a pinch of salt. Break apart once cooled. SAUTÉED MUSHROOMS & DRESSING: Place a nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the quartered mushrooms and the rub for 3-5 minutes until soft and golden, shifting as they colour. Remove from the pan on completion and season to taste. In a small bowl, combine the mustard, the remaining honey, a drizzle of oil, seasoning, and a squeeze of lemon juice. CARAMEL ONIONS: Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 7-9 minutes until soft, browned and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Cover, and set aside to keep warm. PLATE IT UP!: Plate up the fluffy bulgur wheat. Top with the rinsed salad leaves, the caramelised onions, the fried mushrooms, and the sliced goat’s cheese. Sprinkle over the honey nuts and drizzle over the mustard dressing. Garnish with any remaining lemon wedge on the side. Enjoy, Chef!
What should be prepared from my kitchen to make Mushroom & Goat’s Cheese Salad?
Bulgur Wheat, Button Mushrooms, Chevin Goats Cheese, Dijon Mustard, Honey, Lemon, Lemons, NOMU Provençal Rub, Red Onion, Red Onions, Salad Leaves, Walnuts
How many calories does Mushroom & Goat’s Cheese Salad have?
561 calories
How much fat content does Mushroom & Goat’s Cheese Salad have?
grams
Woolies Products in this dish
