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


  • 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


  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

Breakfast Sweet Potato

Happy Thursday guys! Today’s recipe is Breakfast Sweet Potato with bacon, melted cheese and sweet corn – it is just perfect for a lazy brunch!

Breakfast Sweet Potato

So if it’s not too late when you’re reading this post turn the oven on and start making this! It’s super simple but tastes amazing and it’s quite filling too. All you need is bacon and cheese, then some sweet corn and eggs. I used quail eggs. Not only I love how they taste but they look so pretty when added on food. They just make the food look a lot prettier, don’t you think? 🙂 Not only that but they’re times healthier than the chicken ones. If you see these in the shop, don’t hesitate and grab a pack. You can add them on almost everything!

Breakfast Sweet Potato

Here’s what you need to make the Breakfast Sweet Potato

Breakfast Sweet Potato

Breakfast Sweet Potato


  • 1 big sweet potato, cut in halves
  • 150 g bacon, chopped
  • 150g mild Cheddar
  • 100g sweet corn
  • 4-5 quail eggs
  • olive oil for drizzling
  • salt and pepper to taste


  1. Preheat the oven to 200°C.
  2. Place the sweet potatoes on a baking tray, drizzle with olive oil and bake in the oven for about 20 minutes.
  3. Remove from the oven and add the rest of the ingredients. Season with salt and pepper and cok for another 15 minutes.
  4. Serve with some sour cream on a side.
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Breakfast Sweet Potato

I served these beauties with sour cream on a side but I also had some hot sauce on mine (couldn’t resist). I used a giant sweet potato, cut in halve but if you’d like you can use a few small ones and cut them in half.

I’m telling there’s nothing better than having yummy food on a lazy Sunday and watching a food show. It doesn’t happen very often, though but when it does it’s a real pleasure. I simply love food. 🙂

To make thing even easier, why bake the potatoes in advance, say Saturday, store them in the fridge, and all you have to do on Sunday is top them up and bake for a few minutes.

This is only one of the combinations I like to use for topping og my sweet potatoes. There are so many other options that are delicious too. So be inventive and let’s get cooking. 🙂

Breakfast Sweet Potato

I hope you like this recipe, stay tuned for more coming soon! xx

Quail Egg Eggplant Pizzas

Happy Eggplant Friday guys!


It’s been a week since my last post but that doesn’t mean I haven’t been working.

I’ve got some really interesting and delicious recipes coming up so stay tuned.

Also, as you might notice, my website’s been to a major transition and I do hope you like this new image. Well, there’s still quite a lot of work to be done, but step by step, right?

Did I say Eggplant Friday 🙂 As you already see this is to do with the recipe I’m sharing with you today. I might be a bit obsessed with these Mini Pizzas 🙂


So let’s focus on the recipe of the day – Eggplant or Aubergine, if you prefer Mini Pizzas. I topped them up with sun-dried tomatoes, which I love, Parmesan cheese and then a quail egg on top.

To be honest, I wasn’t really planning to use quail eggs but they were kind of sitting in front of me and asking to be used 🙂 And not only they are healthier than regular eggs but they’ve got in times more nutrients than chicken eggs. So these Eggplant Pizzas are kind of like Super Food Pizzas 🙂

The whole recipe was like one of those ‘clean my fridge’ recipes but it turned out soooo good, everybody loved it. And I used only one eggplant which was not enough at all.

Not only these Mini Eggplant Pizzas are super tasty, but they are also very pretty. I think they would be ideal for  party canapes when you’d really like to impress your guests. In addition, they are gluten-free, so if you love pizza, but for some reason cannot have gluten, try these! You will absolutely love them!

Here’s what you need for these beautiful bites.



  • 1 eggplant, thinly sliced
  • 200g sun-dried tomatoes
  • 100g Parmesan cheese, grated
  • about 10 quail eggs
  • salt and pepper to taste
  • olive oil



  1. Preheat the oven to 200°C. Grease a baking tray and arrange the eggplant slices. Drizzle some olive and season with salt and pepper. Cook in the oven for about 15 minutes.
  2. Remove from the oven and start topping them up. Start with the sun-dried tomatoes, add one or two, depending how big are your eggplant slices. Add the grated Parmesan cheese and then finish with a quail egg on top.
  3. Place back in the oven and cook for about 10 minutes or until ready. If wished, sprinkle some thyme.


Tip: Why not use the olive oil from the sun-dried tomatoes’ jar. Thus, you won’t waste anything and will add extra tomato flavour to your Mini Pizzas!


If you, like me love eggplants, why not check these recipes out, I promise thy are more than delicious:

Stuffed Eggplants with Beef & Cheese

Stuffed Grilled Eggplants with Grilled Chicken, Roasted Peppers & Dill Salad