The Beetroot Bulgur Wheat Salad with Feta is just about the perfect meal.  It is delicious on its own or as a side dish to a delicious piece of grilled fish, meat or chicken.

I make a big batch of Beetroot Bulgur Wheat Salad with Feta once a week. We are sorted for at least one dinner and one or two lunch boxes. It is fresh, super healthy and really versatile and quick to make. Once I have cooked the bulgur wheat, I can add whatever my family likes of what I have available. Bulgur wheat keeps my family full. It is packed with fibre and in my family, with two vegetarians, I use it to make stews and comforting soups.

I found the beetroot flavoured bulgur wheat at our local PnP, but you can use the plain one too. If you do, I would just add one grated raw beetroot to the salad. It improves the color and the nutritional benefit of this salad.

My recipe is just to inspire you, these are my favorite flavors, but you can add and chop and change as you wish. You can add roast chicken, flaked salmon or even different cheeses to make it your own. Let’s cook.

Beetroot Bulgur Wheat Salad with Feta

Serves 4- 6 with leftovers

Ingredients

500 g bulgur wheat

5 ml salt

2 large baby marrows – cut into very small cubes

1 large beetroot( peeled but not cooked – of you using the unflavored bulgur wheat

350 g Woolworths Exotic Mix Tomatoes – in other words different colored tomatoes

* 4 cobs of corn – roasted and cut off the cob (read method)

2 cups broccoli florets – blanched for 2 minutes

30 ml butter

5 ml BBQ spice of your choice

1 red or green chilli – finely chopped

salt and pepper to taste

45 ml olive oil

juice and zest of 1 lemon

200 g Fairview Feta Cheese

2 Handfuls of fresh herbs – I used mint, basil, parsley, thyme and coriander

Method

Cook the bulgur wheat according to packet instructions. While this happening, spread the butter over the cobs of corn, sprinkle with BBQ spice and roast under the grill until charred. It gives a wonderful smoky flavour and crunch to the salad.

Once the bulgur wheat has cooled down, add all the vegetables. Mix the olive oil, salt and pepper, lemon juice and zest together and drizzle over the salad. Just before serving, add the fresh herbs abundantly and crumble the feta cheese over the top.

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