This Israeli Bulgar Wheat Salad is a fun take on Tabbouleh. Made with quick pickled red onions and radishes and a whipped tahini sauce that is to die for. It’s the perfect healthy summer salad!
This dish contains the following allergens: Wheat, Tree Nuts
Cooking mode
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For the salad
200g
bulgar wheat
310ml
vegetable stock
1 tbsp
zaatar
30g
fresh mint leaves (finely chopped)
30g
fresh parsley (finely chopped)
200g
cherry tomatoes (halved)
4
spring onions (roughly chopped)
1
yellow pepper (de-seeded, finely diced)
1
large avocado (diced)
70g
chopped walnuts
Large handful
salad leaves
Optional sauce
80g
tahini
1/2 cup
lukewarm water
1
clove garlic
2-3 tbsp
lemon juice
Pinch
sea salt
For the pickles
125g
red onion (peeled, halved)
125g
radishes
1/4 cup
water
1 cup
vinegar
1/4 cup
agave
1 tbsp
sea salt
1 tsp
mustard seeds
1
star anise
1
cinnamon stick
1
bay leaf
For the salad
7oz
bulgar wheat
10.85fl. oz
vegetable stock
1 tbsp
zaatar
1.05oz
fresh mint leaves (finely chopped)
1.05oz
fresh parsley (finely chopped)
7oz
cherry tomatoes (halved)
4
spring onions (roughly chopped)
1
yellow pepper (de-seeded, finely diced)
1
large avocado (diced)
2.45oz
chopped walnuts
Large handful
salad leaves
Optional sauce
2.8oz
tahini
1/2 cup
lukewarm water
1
clove garlic
2-3 tbsp
lemon juice
Pinch
sea salt
For the pickles
4.38oz
red onion (peeled, halved)
4.38oz
radishes
1/4 cup
water
1 cup
vinegar
1/4 cup
agave
1 tbsp
sea salt
1 tsp
mustard seeds
1
star anise
1
cinnamon stick
1
bay leaf
Utensils
Step 1
Start by making the pickles. Add all of the pickle ingredients to a small saucepan, except for the red onion and radishes, and place on a low to medium heat, bringing to a boil. Remove from the heat and leave to for 10 minutes.
Step 2
Insert the slicing disc into the food processor bowl and lock the lid. Select LOW then carefully place the red onion and radish into the feed chute and use the part pusher to push down. Repeat until all onion and radish is sliced. Place into a jar or tupperware container and pour over the cooled vinegar mixture. Seal and place in the refrigerator until needed.
Step 3
Add your your bulgar wheat to a medium sized bowl then pour over the hot vegetable stock. Stir together with a fork then cover with cling film or a larger plate turned upside down. Leave for 15 minutes, or until all stock has been absorbed, before fluffing up with a fork.
Step 4
In a large salad bowl add the cooked bulgar wheat and remaining ingredients for the sald then toss together. Add in 4 to 6 tablespoons of drained pickles then toss again and serve.
Step 5
For the optional, but delicious, sauce add all of the sauce ingredients to the Ninja blender then blend using the EXTRACT setting until incorporated. Drizzle over the salad as needed.
Start by making the pickles. Add all of the pickle ingredients to a small saucepan, except for the red onion and radishes, and place on a low to medium heat, bringing to a boil. Remove from the heat and leave to for 10 minutes.
For the salad
200g
bulgar wheat
310ml
vegetable stock
1 tbsp
zaatar
30g
fresh mint leaves (finely chopped)
30g
fresh parsley (finely chopped)
200g
cherry tomatoes (halved)
4
spring onions (roughly chopped)
1
yellow pepper (de-seeded, finely diced)
1
large avocado (diced)
70g
chopped walnuts
Large handful
salad leaves
Optional sauce
80g
tahini
1/2 cup
lukewarm water
1
clove garlic
2-3 tbsp
lemon juice
Pinch
sea salt
For the pickles
125g
red onion (peeled, halved)
125g
radishes
1/4 cup
water
1 cup
vinegar
1/4 cup
agave
1 tbsp
sea salt
1 tsp
mustard seeds
1
star anise
1
cinnamon stick
1
bay leaf
For the salad
7oz
bulgar wheat
10.85fl. oz
vegetable stock
1 tbsp
zaatar
1.05oz
fresh mint leaves (finely chopped)
1.05oz
fresh parsley (finely chopped)
7oz
cherry tomatoes (halved)
4
spring onions (roughly chopped)
1
yellow pepper (de-seeded, finely diced)
1
large avocado (diced)
2.45oz
chopped walnuts
Large handful
salad leaves
Optional sauce
2.8oz
tahini
1/2 cup
lukewarm water
1
clove garlic
2-3 tbsp
lemon juice
Pinch
sea salt
For the pickles
4.38oz
red onion (peeled, halved)
4.38oz
radishes
1/4 cup
water
1 cup
vinegar
1/4 cup
agave
1 tbsp
sea salt
1 tsp
mustard seeds
1
star anise
1
cinnamon stick
1
bay leaf
Step 2 of 5
Insert the slicing disc into the food processor bowl and lock the lid. Select LOW then carefully place the red onion and radish into the feed chute and use the part pusher to push down. Repeat until all onion and radish is sliced. Place into a jar or tupperware container and pour over the cooled vinegar mixture. Seal and place in the refrigerator until needed.
For the salad
200g
bulgar wheat
310ml
vegetable stock
1 tbsp
zaatar
30g
fresh mint leaves (finely chopped)
30g
fresh parsley (finely chopped)
200g
cherry tomatoes (halved)
4
spring onions (roughly chopped)
1
yellow pepper (de-seeded, finely diced)
1
large avocado (diced)
70g
chopped walnuts
Large handful
salad leaves
Optional sauce
80g
tahini
1/2 cup
lukewarm water
1
clove garlic
2-3 tbsp
lemon juice
Pinch
sea salt
For the pickles
125g
red onion (peeled, halved)
125g
radishes
1/4 cup
water
1 cup
vinegar
1/4 cup
agave
1 tbsp
sea salt
1 tsp
mustard seeds
1
star anise
1
cinnamon stick
1
bay leaf
For the salad
7oz
bulgar wheat
10.85fl. oz
vegetable stock
1 tbsp
zaatar
1.05oz
fresh mint leaves (finely chopped)
1.05oz
fresh parsley (finely chopped)
7oz
cherry tomatoes (halved)
4
spring onions (roughly chopped)
1
yellow pepper (de-seeded, finely diced)
1
large avocado (diced)
2.45oz
chopped walnuts
Large handful
salad leaves
Optional sauce
2.8oz
tahini
1/2 cup
lukewarm water
1
clove garlic
2-3 tbsp
lemon juice
Pinch
sea salt
For the pickles
4.38oz
red onion (peeled, halved)
4.38oz
radishes
1/4 cup
water
1 cup
vinegar
1/4 cup
agave
1 tbsp
sea salt
1 tsp
mustard seeds
1
star anise
1
cinnamon stick
1
bay leaf
Step 3 of 5
Add your your bulgar wheat to a medium sized bowl then pour over the hot vegetable stock. Stir together with a fork then cover with cling film or a larger plate turned upside down. Leave for 15 minutes, or until all stock has been absorbed, before fluffing up with a fork.
For the salad
200g
bulgar wheat
310ml
vegetable stock
1 tbsp
zaatar
30g
fresh mint leaves (finely chopped)
30g
fresh parsley (finely chopped)
200g
cherry tomatoes (halved)
4
spring onions (roughly chopped)
1
yellow pepper (de-seeded, finely diced)
1
large avocado (diced)
70g
chopped walnuts
Large handful
salad leaves
Optional sauce
80g
tahini
1/2 cup
lukewarm water
1
clove garlic
2-3 tbsp
lemon juice
Pinch
sea salt
For the pickles
125g
red onion (peeled, halved)
125g
radishes
1/4 cup
water
1 cup
vinegar
1/4 cup
agave
1 tbsp
sea salt
1 tsp
mustard seeds
1
star anise
1
cinnamon stick
1
bay leaf
For the salad
7oz
bulgar wheat
10.85fl. oz
vegetable stock
1 tbsp
zaatar
1.05oz
fresh mint leaves (finely chopped)
1.05oz
fresh parsley (finely chopped)
7oz
cherry tomatoes (halved)
4
spring onions (roughly chopped)
1
yellow pepper (de-seeded, finely diced)
1
large avocado (diced)
2.45oz
chopped walnuts
Large handful
salad leaves
Optional sauce
2.8oz
tahini
1/2 cup
lukewarm water
1
clove garlic
2-3 tbsp
lemon juice
Pinch
sea salt
For the pickles
4.38oz
red onion (peeled, halved)
4.38oz
radishes
1/4 cup
water
1 cup
vinegar
1/4 cup
agave
1 tbsp
sea salt
1 tsp
mustard seeds
1
star anise
1
cinnamon stick
1
bay leaf
Step 4 of 5
In a large salad bowl add the cooked bulgar wheat and remaining ingredients for the sald then toss together. Add in 4 to 6 tablespoons of drained pickles then toss again and serve.
For the salad
200g
bulgar wheat
310ml
vegetable stock
1 tbsp
zaatar
30g
fresh mint leaves (finely chopped)
30g
fresh parsley (finely chopped)
200g
cherry tomatoes (halved)
4
spring onions (roughly chopped)
1
yellow pepper (de-seeded, finely diced)
1
large avocado (diced)
70g
chopped walnuts
Large handful
salad leaves
Optional sauce
80g
tahini
1/2 cup
lukewarm water
1
clove garlic
2-3 tbsp
lemon juice
Pinch
sea salt
For the pickles
125g
red onion (peeled, halved)
125g
radishes
1/4 cup
water
1 cup
vinegar
1/4 cup
agave
1 tbsp
sea salt
1 tsp
mustard seeds
1
star anise
1
cinnamon stick
1
bay leaf
For the salad
7oz
bulgar wheat
10.85fl. oz
vegetable stock
1 tbsp
zaatar
1.05oz
fresh mint leaves (finely chopped)
1.05oz
fresh parsley (finely chopped)
7oz
cherry tomatoes (halved)
4
spring onions (roughly chopped)
1
yellow pepper (de-seeded, finely diced)
1
large avocado (diced)
2.45oz
chopped walnuts
Large handful
salad leaves
Optional sauce
2.8oz
tahini
1/2 cup
lukewarm water
1
clove garlic
2-3 tbsp
lemon juice
Pinch
sea salt
For the pickles
4.38oz
red onion (peeled, halved)
4.38oz
radishes
1/4 cup
water
1 cup
vinegar
1/4 cup
agave
1 tbsp
sea salt
1 tsp
mustard seeds
1
star anise
1
cinnamon stick
1
bay leaf
Step 5 of 5
For the optional, but delicious, sauce add all of the sauce ingredients to the Ninja blender then blend using the EXTRACT setting until incorporated. Drizzle over the salad as needed.
