Recipe

Pecan Bulgur Salad

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Pecan Bulgur Salad

Bulgur wheat coated in a parsley mint pesto topped with roast carrots, beetroots & pecan nuts.




Ingredients to serve 2

  • 10g x parsley – chop leaves finely
  • 5g x mint – discard stalks
  • ½ clove x garlic – peel, grate finely & chop
  • ½ x lemon – zest & juice
  • 1½ x beetroots – peel & dice (1cm)
  • 2 x carrots – peel & slice into coins (½ cm)
  • 30g x pecan nuts
  • ¾ cup x bulgur wheat
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 20g x parsley – chop leaves finely
  • 10g x mint – discard stalks
  • 1 clove x garlic – peel, grate finely & chop
  • 1 x lemon – zest & juice
  • 3 x beetroots – peel & dice (1cm)
  • 4 x carrots – peel & slice into coins (½ cm)
  • 60g x pecan nuts
  • 1½ cups x bulgur wheat
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of a box grater, grate the peel to create zest. Then cut in half and juice.

Step 3

Parsley pesto: Mix together the parsley, mint, garlic, lemon zest and juice. Whisk in the olive oil (2 tbsp for 4; 1 tbsp for 2).

Step 4

Beetroots, carrots & nuts: Place the beetroots and carrots on a tin foil lined baking tray with a drizzle of olive oil and season with salt and pepper. Mix and arrange in a single layer and roast for 35 minutes until crispy and golden. In the last 8 minutes of cooking, place the pecan nuts on a separate tray to toast. Once toasted, chop roughly.

Step 5

Bulgur wheat: Place a pot on medium-high heat and add boiling water (2 cups for 4; 1 cup for 2). Add the wheat and boil gently for 10 minutes until tender. Drain and season.

Step 6

Parsley pesto: Chop the mint leaves finely then mix them with the parsley, garlic, lemon zest and juice. Whisk in the olive oil (2 tbsp for 4; 1 tbsp for 2).

Step 7

Serve by mixing ¾ of the parsley pesto through the bulgur wheat, and top with the roast veggies and toasted pecan nuts. Drizzle over the rest of the parsley pesto.



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