Roasted vegetable bulgar wheat salad



Prep Time
Cook Time
Serves 2
4 - 6 People
Difficulty  0


  • 2 cups cooked bulgar wheat
  • Bunch of baby carrots (sub with sliced carrots)
  • 1 cup cooked or uncooked baby beets, washed & sliced
  • Bunch of Baby leeks, washed and patted dry (leek rounds also fine)
  • 3-4 shallots sliced lengthways (sub with red onion)
  • 1 cup canned and drained
  • chickpeas
  • Olive oil
  • 1 tbsp sumac
  • 1 tsp ground cumin
  • 1-2 tbsp honey or agave to drizzle
  • 1/2 orange juice to squeeze
  • 1/2 crushed pistachios
  • Edible flowers to top
  • Garlic salt to taste
  • Juice of 1/2 orange (blood orange if you can find)
  • 1 heaped tbsp tahini
  • 1 tbsp olive oil
  • 1-2 tbsp agave or honey
  • 1 tsp Dijon mustard
  • 1 tsp harissa paste( i used apricot harissa)
  • Salt and pepper to taste


1. Place the vegetables in a baking tray, add a drizzle of oil, and then sprinkle over the sumac & cumin, season with the garlic salt, and then lastly add the orange juice and agave. Bake for 20 minutes or so at 180 degrees Celsius until jammy and golden.
2. Cook the bulgar wheat according to the instructions on the packet (i usually just add boiling water to 1 1/2 cups dry bulgar wheat with some salt & it cooks by itself)
3. Mix the salad dressing and add more liquid if needed, once the vegetables are cooked, add on to the cooked bulgar wheat and then drizzle with the dressing, crushed pistachios & edible flowers. Add some sliced blood orange or orange of choice before serving.