Grilled Asparagus Bulgur Salad

Happy Wednesday guys! Today’s recipe is Grilled Asparagus Bulgur Salad – loaded with tuna, sun-dried tomatoes, red onions and quail eggs, amazingly delicious and nutritious! 🙂

Grilled Asparagus Bulgur Salad

Can you believe the weather today? I’m sitting here typing with the lights on in the middle of the day, this is how dark it is. The rain’s been on and off all day. But this salad kind of makes me think of sunny days (hopefully coming soon).

It is so light and freshly tasting but at the same time quite filling. Perfect for a healthy and tasty lunch or dinner. It is packed with goodies – sun-dried tomatoes, red onions, quail eggs and tuna. And of course, there’s bulgur and grilled asparagus. I use bulgur quite often in my recipes but haven’t tried adding asparagus to salads yet. I usually just grill them as snack on them as they are.

But this Grilled Asparagus Bulgur Salad is a whole different story. 🙂 It is very simple to make so you can make a bigger batch and store in the fridge for a few days to cover your lunch or dinner on busy days.

Grilled Asparagus Bulgur Salad

The dressing is simple too – olive oil, lemon juice and salt. All you have to do is to mix it all up and you’ve got this beautiful and healthy salad.

Here’s what you need to make the Grilled Asparagus Bulgur Salad

Grilled Asparagus Bulgur Salad

Grilled Asparagus Bulgur Salad

Ingredients

  • 10 asparagus, grilled and cut in pieces
  • 100g bulgur, cooked
  • 5-6 sun-dried tomatoes
  • 1/2 red onion, sliced
  • 100g tinned tuna
  • 5-6 quail eggs, sliced
  • For the dressing:
  • 1tbsp olive oil
  • 1tbsp lemon juice
  • salt to taste

Instructions

  1. In a bowl, combine the salad ingredients apart from the quail eggs. Add the dressing ingredients and mix well.
  2. Arrange the quail egg pieces and serve.
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I try to use seasonal veggies and fruit as much as I can, though, I believe asparagus season starts in June. Anyway, it’s almost June (can you believe it). 🙂 Oops, just checked online and it is indeed in season. Apparently, asparagus season starts from the end of April till June.

My point was, seasonal produce is much tastier and cheaper too, in most cases. Unfortunately, it seems there’s not great variety here, and lots of the fruit and veg are imported. But as I said, I try to choose local and seasonal produce whenever I can and it does make a difference. 🙂

Grilled Asparagus Bulgur Salad

I really hope you enjoy this recipe. Stay tuned for more tasty and simple recipes coming soon. xx

Meanwhile why not check some more bulgur wheat recipes here:

MM: Grilled Vegetables & Bulgur Salad Wraps

MM: Grilled Vegetables & Halloumi Bulgur Salad

Simple Chicken Satay

Black Olive & Tomato Bulgur Mint Salad

Pumpkin, Avocado & Feta Cheese Salad

MM: Grilled Vegetables & Bulgur Salad Wraps

Happy Meatless Monday guys! Today’s recipe is Grilled Vegetables & Bulgur Salad Wraps – healthy, tasty and really simple to make, loaded with grilled veggies, halloumi & chickpeas.

Grilled Vegetables & Bulgur Salad Wraps

I’ve actually made the salad in advance and then thought it would be a good idea to have it in a wrap. The salad was quite similar to the one here – MM: Grilled Vegetables & Halloumi Bulgur Salad, almost the same actually. All I added was some chickpeas and grilled halloumi, oh and some sweet tomato sauce.

The result was really tasty and quite filling. These wraps are not only healthy but they will keep you full for longer. And that was a great way for me to clean up my fridge. 🙂 Every time I do that the result is quite delicious. 🙂

I absolutely hate wasting food so I make sure I use every bit of food left in my fridge. Well, sometimes this is not possible but most of the time I manage to use everything I have left. 🙂

Grilled Vegetables & Bulgur Salad Wrap

They’re perfect for a healthy lunch or a snack on the go. Why not make a few ahead and sort your lunch during the week. I actually really recommend prepping your lunch in advance, of course if it’s possible. From what I know and have experienced quite often as I’m starving I grab not so healthy and tasty options which I usually regret afterwards. However, If there’s a healthy meal ready in the fridge, I’m more than happy to satisfy my hunger with it. Not only that, but making your meals in advance saves me a lot of time. By the time I collect the kids from nursery and we get home, we are all starving. But my first priority is to settle them for lunch and feed them. If there’s nothing prepped for me I usually grab whatever I find in the fridge, which as I mentioned might not be the best option. 🙂

Here’s how to make the Grilled Vegetables & Bulgur Salad Wraps

MM: Grilled Vegetables & Bulgur Salad Wraps

MM: Grilled Vegetables & Bulgur Salad Wraps

Ingredients

  • 4-5 flour tortilla wraps
  • 1 grilled zucchini, sliced
  • 1 grilled eggplant, sliced
  • 150g halloumi cheese, grilled and sliced
  • 100g chickpeas, cooked
  • 2tbsp tomato sauce
  • 1tbsp lemon juice
  • 2tbsp olive oil
  • salt to taste

Instructions

  1. In a bowl, mix the bulgur with grilled veggies and halloumi cheese.
  2. Add the chickpeas, tomato sauce and then season with salt, olive oil and lemon juice.
  3. Mix the salad well and fill in the tortillas with it and closed the wraps.
  4. Ideal for lunch or a snack on the go!
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Grilled Vegetables & Bulgur Salad Wraps

I hope you enjoy this recipes. Stay tuned for more and let’s hope for some warm and sunny days soon. 🙂

MM: Grilled Vegetables & Halloumi Bulgur Salad

Happy Monday guys! The recipe of the day is Grilled Vegetables & Halloumi Bulgur Salad – packed with crunchy veggies, grilled Halloumi and bulgur wheat, this salad is not only super delicious but very nutritious and healthy!

MM: Grilled Vegetables & Halloumi Bulgur Salad

And because it’s Meatless Monday, it’s a great meat free option to have today.

It seems I haven’t posted a MM recipe for a long time! So it was about time! The truth is I post whenever I can. I know I should probably make a schedule and stick to it but it’s really difficult and my plan almost never works.

For example, I had quite interesting recipes to test, photos to edit and of course blog posts to share. And of course, lots of other stuff to do. 🙂 What happened? Well, chickenpox happened. 🙂 Not me, but my daughter got it so we stayed at home for the whole week. And I had to make sure to entertain her and the little one too. I barely had time to cook. But this is over now, so we are back to our normal schedule – nursery, playgroups with the baby and  the only time I’ve got is when they nap. So the longer the nap, the better the work I manage to do. Hopefully I’ll be able to upload a few yummy recipes this week! Fingers crossed! 🙂

MM: Grilled Vegetables & Halloumi Bulgur Salad

Anyway, I think you get the point, back to this gorgeous Grilled Vegetables & Halloumi Bulgur Salad…

It’s one of the simplest recipes to make and yet it’s so delicious and very filling. Bulgur in general is quite filling so if you need a meal to keep you up for longer this is the one. There are tinned veggies you can use, if it’s more convenient for you, but the freshly grilled veggies would taste better.

I also added a generous serving of hummus which I had in the fridge for a couple of days. It worked really well with the veggies and even the bulgur. 🙂 It also probably doubled the calories! 🙂

And I used Chilli Halloumi which is so tasty! Now that I found it in my local shop I always get in my weekly shopping and add it to salads, bbqs, sandwiches. It is quite spicy, so if you’re not hot food lover go with the normal Halloumi.

MM: Grilled Vegetables & Halloumi Bulgur Salad

Here’s how to make this salad.

MM: Grilled Vegetables & Halloumi Bulgur Salad

MM: Grilled Vegetables & Halloumi Bulgur Salad

Ingredients

  • 300g bulgur wheat, cooked
  • 1 eggplant, grilled and sliced
  • 1 zucchini, grilled and sliced
  • 10 sun-dried tomatoes
  • 150g Halloumi, grilled and sliced
  • 2tbsp olive oil
  • 1tbsp lemon juice
  • salt to taste

Instructions

  1. In a bowl, combine the bulgur with the vegetables.
  2. Add the olive oil and lemon juice, season with salt. Mix well.
  3. Arrange the grilled Halloumi cheese pieces on top and serve.
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MM: Grilled Vegetables & Halloumi Bulgur Salad

I hope you enjoy this recipes, stay tuned for more quick, easy and tasty recipes coming soon..

Pumpkin, Avocado & Feta Cheese Salad

Mummy’s Fast & Easy

Apparently, there are different kinds of bulgur or just different spellings.
To be honest, I’m quite confused. I’ve seen bulgar, bulgur and last time I bought boulgur.
I really don’t know what’s the right way to spell it or how many types are out there.
What I know is that it’s really tasty and I enjoy cooking with it.:)

So, enough confusion – the recipe of the day is this hearty bulgur salad (or should I say side dish) with pumpkin, avocado and feta cheese.
I love this time of the year – so many veggies and fruit to choose from, but especially now, pumpkins are everywhere.
And my pumpkin recipe wish list is sooo long.:)

Here’s what you need.

Mummy’s Fast & Easy

Ingredients:
  • 300g/10oz cooked pumpkin, cut into cubes
  • 2 ripe avocados, sliced
  • 200g/7oz feta cheese, cut into cubes
  • 200g/7oz coarse bulgur
For the dressing:
  • 2tbsp pure honey
  • 2tbsp olive oil
  • 1tbsp lemon juice
  • 1tsp salt
  • dry thyme for sprinkling
Mummy’s Fast & Easy

 Preparation:
  1. To prepare the bulgur – follow the instructions on the back of the pack. When ready, leave to cool down.
  2. In a bowl, combine the bulgur with the salad ingredients. Mix gently.
  3. In a separate bowl, combine the dressing ingredients, mix them well.
  4. Pour over the salad and mix again.
  5. Sprinkle some thyme and serve.
Enjoy!

Tip: Try adding some pumpkin seeds on top.

Black Olive & Tomato Bulgur Mint Salad

Mummy’s Fast & Easy

As you probably have noticed, I love bulgur wheat and have a few recipes with it.
It tastes so good in salads with lots of veggies.
This is why I like experimenting and combining it with different vegetables.
It is really simple but awesome food!


This time though, I used coarse bulgur. It is slightly different to the one I’ve been using.
For one, it is much bigger and you have to simmer it for about 15-20 minutes, whilst the one I’ve been using before, just need to be covered with hot boiling water for about 5 minutes.

I can’t say which one I prefer, as I used the coarse bulgur just once.
But It definitely tastes a bit different, probably because it’s bigger.
Anyway, bottom line is, I love all kinds of bulgur so if you have any interesting recipes, please do share!

Here are the ingredients for the Black Olive & Tomato Bulgur Mint Salad!

Mummy’s Fast & Easy


Ingredients:

  • 300g/10oz coarse bulgur
  • 2 ripe tomatoes, finely chopped
  • 100g/3oz black olives, pitted
  • a small bunch of fresh mint, leaves only, chopped
  • a small bunch of flat leaf parsley, chopped
For the dressing:
  • 2tbsp lemon juice
  • 3tbsp olive oil
  • salt

Preparation:

  1. Place the bulgur in a pot, cover with hot water and bring to the boil. Simmer for about 15-20 minutes or until the bulgur is ready and absorbed the water.
  2. Leave it to cool down.
  3. In a mixing bowl, add the bulgur and veggies and mix well.
  4. Pour the dressing ingredients into the bowl and mix thoroughly.
  5. Serve the salad with a lemon wedge!
Enjoy!

Mummy’s Fast & Easy

Tip: Try adding some roasted peppers!Yumm!

Spinach & Egg Bulgar Wheat Salad

I love bulgar wheat!
I’ve been experimenting with it a lot and the results so far are delicious.
It tastes so good in salads with yummy veggies – rocket, tomato & corn or avocado & corn.
Or may be you would like the taste of pomegranate bulgar wheat salad.
Whatever your taste preferences are, it seems it’s all good with bulgar wheat.
And it’s healthy and filling!:-)

Today’s recipe is my experiment with bulgar wheat, spinach and hard boiled eggs.
It’s simple, healthy and delicious!
Wouldn’t recommend it if you’re not a spinach fan though!

Mummy’s Fast & Easy

Here are the ingredients you need.

Ingredients:

  • 300g bulgar wheat
  • 5 hard boiled eggs, cut into wedges
  • 300g spinach

For the dressing:

  • 2tbsp olive oil
  • 1tbsp lemon juice
  • salt

Preparation:

  1. In a mixing bowl, place the bulgar wheat and pour over hot water, enough to cover the bulgar.
  2. Leave on a side to cool down.
  3. Meanwhile, prepare the spinach – place it in a bowl and cover with hot water.
  4. Leave for a couple of minutes, drain and pour over cold water.
  5. Leave for another couple of minutes and drain.
  6. Mix the bulgar wheat and spinach.
  7. Combine the dressing ingredients and pour over the salad.
  8. Mix thoroughly.
  9. Arrange the egg wedges on top.
Enjoy!
Mummy’s Fast & Easy

Tip: Try adding a spoon of honey into the dressing!