eCook Meal
Ruby Bulgur Tabbouleh
with a seed and nut sprinkle, goat’s cheese & roast beetroot
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R267.52
for 4 servings · R66.88 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Julienne Carrot needs 300 gBulk Large Carrots 3 kg 3 kg at R49.99 · 10% of packR5.00
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Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
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Garlic Clove needs 3Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Goat’s Cheese needs 200 gDe Triomphe Goats Cheese Log 180 g 180 g at R99.99 · 1.11× packR111.10
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Beetroot needs 600 gBulk Large Carrots 3 kg 3 kg at R49.99 · 20% of packR10.00
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Lemon needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Edamame Beans needs 160 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 32% of packR28.80
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Bulgur Wheat needs 400 mlBulgur Wheat 500 g R39.99 · whole pack (size can't be divided)R39.99
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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
Not in the Woolies basket — source these elsewhere:
- Pumpkin Seed, Walnut & Dried Cranberry Mix
- NOMU Oriental Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Ruby Bulgur Tabbouleh?
The preparation time for Ruby Bulgur Tabbouleh with a seed and nut sprinkle, goat’s cheese & roast beetroot is between 20 and 30 minutes.
What is the total time required to make Ruby Bulgur Tabbouleh with a seed and nut sprinkle, goat’s cheese & roast beetroot?
The total time required to make Ruby Bulgur Tabbouleh with a seed and nut sprinkle, goat’s cheese & roast beetroot is between 40 and 45 minutes.
How many servings does Ruby Bulgur Tabbouleh provide?
4 servings
What are the main ingredients in Ruby Bulgur Tabbouleh?
Beetroot, Bulgur Wheat, Carrot, Edamame Beans, Fresh Mint, Garlic, Goat's Cheese, Kale, Lemon, NOMU Oriental Rub, Pumpkin Seed, Walnut & Dried Cranberry Mix, Vegetable Stock
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?
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. 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. 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?
Beetroot, Bulgur Wheat, Carrot, Edamame Beans, Fresh Mint, Garlic, Goat's Cheese, Kale, Lemon, NOMU Oriental Rub, Pumpkin Seed, Walnut & Dried Cranberry Mix, Vegetable Stock
How many calories does Ruby Bulgur Tabbouleh have?
calories
How much fat content does Ruby Bulgur Tabbouleh have?
grams