Wheat Salad Recipe Topped with Roasted Vegetables and Cheese

If you think cereals and grains are limited to breakfast, breads and crackers, these mouth-watering recipes packed with subtle flavour and textural crunch will elevate these humble grains to gourmet status.

Ingredients (serves 4 people)

  • 700g vegetables for roasting (selection of peppers, zucchinis, carrots, onion)
  • 30ml (2tbsp) olive oil
  • 80ml (⅓ cup) sundried tomato pesto
  • 250ml (1 cup) bulgur wheat
  • 500ml (2 cups) vegetable stock, warm
  • 180ml (¾ cup) selection of herbs, chopped (mint /basil /parsley /coriander)
  • 100g raw cashews
  • 10g watercress, for garnish (optional)
  • 100g log of soft goats’ cheese
  • 250ml (1 cup) sour cream
  • 5ml (1tsp) wholegrain mustard

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  1. Pre heat the oven to 200°C. Line a baking tray with baking paper.

  2. For the salad, chop the vegetables into bite-size pieces and place on a baking tray. Drizzle with oil and lightly season with salt and pepper. Roast for 30-40 minutes until tender. Remove from the oven and toss with the pesto.

  3. Add the bulgur wheat and stock to a saucepan over medium heat. Bring to a boil and simmer for 15 minutes or until all of the liquid has been absorbed. Cool for a few minutes and then stir in the chopped herbs.

  4. For the dressing, place everything in a food processor and blend until smooth. Season to taste.

  5. To assemble the salad, place the bulgur wheat in a salad bowl, add the warm vegetables and scatter some cashews on top. If you like, then garnish with watercress and serve with the dressing on the side.

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