Skip to content


1 serves of vegetables in each serve

Preparation time: 10 minutes

Serves: 6

1 serve of vegetables per serve

Diet and Allergies:

, ,


½ cup uncooked bulgar (see note)
2 cups reduced-salt vegetable stock, hot
3 cups Italian flat leaf parsley, chopped
½ cup mint, chopped
¼ cup chopped spring onion
3 Roma tomatoes, chopped
2 tbsp olive oil
2 tbsp lemon juice
Pinch of salt


In a large bowl, pour the boiling stock over the bulgur. Let sit for 30-60 minutes until softened and then strain through a fine mesh sieve. Cool.

Combine the bulgur, parsley, mint, spring onions and tomatoes in a large bowl. In a small bowl, combine the olive oil, lemon juice and pinch of salt. Pour over the bulgur mix and toss to mix well.

Note: Bulgar is a cereal made from whole wheat partially boiled then dried.


Serve immediately or refrigerate for up to 1 day.


Add a 400g can of no added salt, drained and rinsed chickpeas for added fibre and protein.


Share recipe:

You might also like:

Caprese quinoa salad in a white bowl sitting on a white cloth napkin with blue trim and metal serving spoons on the side and a scattering of basil leaves.

Caprese quinoa salad

Carrot and ricotta dip in a small white bowl served on a white plate with baked bread slices for serving.

Carrot and ricotta dip

Vegetarian Caesar salad in a white bowl on a cloth napkin with a silver spoon and fork on the side.

Vegetarian Caesar salad