Jamie Oliver 5 Ingredients Bulgur Salad is made with natural yoghurt, bulgur wheat, seasonal greens, roasted red peppers, and ground cinnamon. This easy bulgur salad recipe creates a delicious and healthy side dish that takes about 30 minutes to prepare and can serve up to 4 people.
This Grilled Bulgur Salad Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 500g / 17.6 oz natural yoghurt
- 300g / 10.5 oz bulgur wheat
- 320g / 11.3 oz seasonal greens (chard, kale, or cabbage)
- 1 x 460g / 16.2 oz jar of roasted red peppers
How To Make Bulgur Salad:
- Drain the yoghurt: Line a sieve with kitchen paper, add the yoghurt, and gently press to start draining. Leave it in the fridge to drain while preparing the rest.
- Cook the bulgur: Prepare the bulgur wheat according to the package instructions in a pan of boiling salted water.
- Steam the greens: Wash and trim the greens, chop the stalks, and place them in a colander over the bulgur pan. Steam for 5 minutes, then add the leaves and steam for another 5 minutes until wilted. Lay the greens on a clean tea towel, wring out excess liquid, finely chop, and season with a little extra virgin olive oil.
- Make the pepper dressing: Drain the roasted red peppers and blend them with the cinnamon, 1 tablespoon of extra virgin olive oil, and 1 tablespoon of red wine vinegar until smooth.
- Assemble the salad: Drain the bulgur and let it steam for 5 minutes. Pour the pepper dressing over the bulgur, season to taste, and mix well. Add the greens on top, dollop over the drained yoghurt, and drizzle with extra virgin olive oil if desired.
Recipe Tips
- Drain the yoghurt properly: Be sure to drain the yoghurt until it’s thick, so the salad doesn’t get watery.
- Cook the bulgur right: Follow the package directions closely, as overcooking the bulgur can make it too soft.
- Squeeze water from the greens: After steaming the greens, squeeze out all the extra water to keep the salad from being soggy.
- Make the dressing smooth: Blend the roasted peppers well to make sure the dressing is smooth and coats everything evenly.
- Season carefully: After mixing in the dressing, taste the salad and add more seasoning if needed, since bulgur absorbs a lot of flavor.
How To Store Leftovers
To store leftover bulgur salad, place it in an airtight container and keep it in the fridge for up to 3 days.
Before serving again, give the salad a good mix, and if it feels dry, you can add a little olive oil or yoghurt. It’s best enjoyed fresh but can still be tasty after being chilled.
Nutrition Facts
- Calories: 465 kcal
- Fat: 14.1g
- Saturated Fat: 4.7g
- Protein: 16.7g
- Carbohydrates: 71.2g
- Sugars: 13.1g
- Salt: 1g
- Fiber: 6.5g
Try More Jamie Oliver 5 Ingredients Recipes:
- Jamie Oliver 5 Ingredients Grilled Asparagus
- Jamie Oliver 5 Ingredients Salad Tunisienne
- Jamie Oliver 5 Ingredients French Salad
- Jamie Oliver 5 Ingredients Charred Okra Salad
Jamie Oliver 5 Ingredients Bulgur Salad
Description
Jamie Oliver 5 Ingredients Bulgur Salad is made with natural yoghurt, bulgur wheat, seasonal greens, roasted red peppers, and ground cinnamon. This easy bulgur salad recipe creates a delicious and healthy side dish that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Drain the yoghurt: Line a sieve with kitchen paper, add the yoghurt, and gently press to start draining. Leave it in the fridge to drain while preparing the rest.
- Cook the bulgur: Prepare the bulgur wheat according to the package instructions in a pan of boiling salted water.
- Steam the greens: Wash and trim the greens, chop the stalks, and place them in a colander over the bulgur pan. Steam for 5 minutes, then add the leaves and steam for another 5 minutes until wilted. Lay the greens on a clean tea towel, wring out excess liquid, finely chop, and season with a little extra virgin olive oil.
- Make the pepper dressing: Drain the roasted red peppers and blend them with the cinnamon, 1 tablespoon of extra virgin olive oil, and 1 tablespoon of red wine vinegar until smooth.
- Assemble the salad: Drain the bulgur and let it steam for 5 minutes. Pour the pepper dressing over the bulgur, season to taste, and mix well. Add the greens on top, dollop over the drained yoghurt, and drizzle with extra virgin olive oil if desired.
Notes
- Drain the yoghurt properly: Be sure to drain the yoghurt until it’s thick, so the salad doesn’t get watery.
- Cook the bulgur right: Follow the package directions closely, as overcooking the bulgur can make it too soft.
- Squeeze water from the greens: After steaming the greens, squeeze out all the extra water to keep the salad from being soggy.
- Make the dressing smooth: Blend the roasted peppers well to make sure the dressing is smooth and coats everything evenly.
- Season carefully: After mixing in the dressing, taste the salad and add more seasoning if needed, since bulgur absorbs a lot of flavor.
Jamie Oliver 5 Ingredients Bulgur Salad