Roasted vegetable bulgar wheat pesto salad

Recipe
Gallery
Share the Love
Life-in-the-South-ICON

This is honestly one of my favourite salads ever. I have made so many variations that I can’t keep count! 

Pesto-roasted vegetables are the base; then you add your nutty bulgar wheat grains, crispy chickpeas, sun-dried tomatoes, olives, and a pesto mayonnaise dressing! It preps like a dream and freezes well for those lazy cook days. 

Recipe

Prep Time
0
Cook Time
0
4 - 6 People
Serves 4
Beginner
Difficulty  0

Ingredients

  • 1 medium red onion, quartered 
  • 2 cups chopped zucchini 
  • 1 red bell pepper diced
  • 1 fennel bulb diced or sub with leek 
  • 1 cup chopped Brussels sprouts 
  • Optionally: add butternut cubes or sweet potato 
  • 2 tbsp pesto of choice 
  • olive oil to bake 
  • salt and pepper 
  • 3-4 cups cooked bulgar wheat 
  • 1/2 kalamata olives 
  • 1/3 cups chopped sun-dried tomatoes 
  • chopped fresh herbs to serve
  • toasted seeds to serve 
  • Additionally add in’s: feta, chopped baby tomatoes, capers, and toasted pine nuts. 

Crispy chickpeas 

  • 1 can chickpeas
  • olive oil 
  • 1-2 tbsp honey 
  • 1-2 tbsp lemon juice 
  • salt and pepper to taste 

Dressing 

  • 1/4 cup pesto 
  • 2 tbsp honey 
  • 1 tbsp apple cider vinegar 
  • 1/3 cup mayonnaise 
  • salt and pepper to taste 

Method

  1. Add the vegetables to a tray and drizzle with olive oil, pesto, salt, and pepper and mix well. 
  2. Bake for 30-35 minutes until golden. 
  3. Add the chickpeas to a separate tray and drizzle with oil, honey, lemon juice, salt, and pepper. Mix well until coated, and bake until super crispy, takes approx 18-20 minutes. 
  4. Once the vegetables are cooked, add the bulgar wheat and the rest of the salad ingredients to the tray, mix well, then mix the dressing, and pour over the warm salad. 
  5. Scoop into serving bowls, add toasted seeds and chopped herbs, and enjoy!
Life-in-the-South-ICON

Share the love