Taste of the Gods - Bulgar Wheat and Tomato Salad

Let us start of your weekend with a summer dish, perfect to accompany the charred goodness from the barbecue whether it be large sweet peppers or a well garnished kebab. This dish can compliment almost any meal, turn a mediterranean dish into a mezze platter by adding hummus on the side with a few small falafels, full of goodness.


  • 350g/2 cups bulgur wheat

  • 250g frozen broad beans

  • 115g/1 cup frozen petits pois

  • 225g cherry tomatoes, halved

  • 1 onion, chopped

  • 1 red (bell) pepper, seeded and diced

  • 50g mangetouts, chopped

  • 50g watercress

  • 3 tablespoons chopped fresh herbs, such as parsley, basil and thyme

For the dressing

  • 5 tablespoons olive oil

  • 1 tablespoon white wine vinegar

  • 1 tablespoon mustard powder

  • Salt and ground black pepper


Put the bulgur wheat into a large bowl. Add enough cold water to come 2.5cm/1 in above the level of the wheat. Leave to soak for approximately 30 minutes.

Turn the soaked bulgur wheat into a sieve (strainer) lined with a clean dish towel. Drain the wheat well and use the dish towel to squeeze out any excess water.

Cook the broad beans and petits pois in a pan of boiling water for about 3 minutes, until tender. Drain thoroughly and mix with the prepared bulgur wheat in a bowl.

Add the cherry tomatoes, onion, pepper, mangetouts and watercress to the bulgur wheat mixture and mix. Combine all the ingredients for the dressing, season and stir well.

Add the herbs to the salad, season and add enough dressing to taste. Toss the ingredients together.

Serve immediately or cover and chill in the refrigerator before serving.