Butternut Squash & Root Veggies Bulgur Salad

Happy Tuesday guys! Today’s recipe is Butternut Squash & Root Veggies Bulgur Salad – a beautiful Fall salad that you’re gonna fall for! πŸ™‚ Seriously, it’s so colourful, packed with so many vegetables, crunchy and simply delicious! Not to mention the health benefits! πŸ™‚ Bulgur wheat, beetroot, butternut squash & radishes are just a few of the yummy ingredients!

Butternut Squash & Root Veggies Bulgur Salad

As the weather is getting a bit chilli (or a lot) I can’t stop but think about heart-warming and comforting recipes like stews, soups and salads too. There are so many amazing Fall salads that I love and this Bulgur is one of my favs. It’s so nourishing and tasty and yet very healthy, packed with vitamins and minerals. All you need is beetroot (which we’ve been having a lot recently), radishes, butternut squash, some corn and chickpeas (optional). The dressing was very simple – extra virgin olive oil, fresh lemon juice and salt, you can never go wrong with this dressing. Β However I also added some of my spicy avo mayo (recipe hopefully coming soon) which is one of the most delicious dips ever (my opinion and taste πŸ™‚ ). It’s the simplest thing to make – chilli flakes, avocado, lime & olive oil. It tastes delicious with rapeseed oil too. Of course, that made the salad even more filling and this meal filled me up for a long time. If you prefer, you can add some sliced avocado instead.

Butternut Squash & Root Veggies Bulgur Salad

Here’s how to make the Butternut Squash & Root Veggies Bulgur Salad

Butternut Squash & Root Veggies Bulgur Salad

Butternut Squash & Root Veggies Bulgur Salad

Ingredients

  • 200g bulgur, cooked
  • 1 beetroot, chopped
  • 7-8 radishes, sliced
  • 100g corn, tinned
  • 150g butternut squash, cooked
  • 2 celery stalks, chopped
  • For the dressing:
  • 2tbsp extra virgin olive oil
  • 2tbsp lemon juice, fresh
  • salt to taste

Instructions

  1. In a bowl, simply mix all the ingredients.
  2. Whisk the dressing ingredients separately and pour over the salad.
  3. Serve with some extra lime/lemon wedge, if wished.
  4. Enjoy!
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A little update on the reception, as promised…It actually goes better than I have ever expected. My daughter absolutely loves going to school and she adores her teacher too. Isn’t that lovely! You might think ‘oh, just wait and you’ll see’ but honestly so far is amazing and I’m more than happy!

If you are bulgur fan like me why not check these bulgur recipes:

Grilled Asparagus Bulgur Salad

MM: Grilled Vegetables & Halloumi Bulgur Salad

Spinach & Egg Bulgar Wheat Salad

Black Olive & Tomato Bulgur Mint Salad

Butternut Squash & Root Veggies Bulgur Salad

I hope you guys love this recipe! Stay tuned for more delicious Fall recipes that are quick and easy to make! xx

Pulled Pork Breakfast Wraps

Happy Tuesday guys! Today’s recipe is Pulled Pork Breakfast Wraps – juicy shredded pork, scrambled eggs, fresh spinach and some pots, all combined in a wholewheat seeded wrap! This is what I’m calling a breakfast for champions! πŸ™‚

Pulled Pork Breakfast Wraps

And you know what the best part is – this is all made from leftovers! Yep, that’s right. I had some pulled pork and roasted pots left that everyone refused to have (we all had a serious amount of the pork so I don’t blame theM πŸ™‚ ). So I stuffed some wholemeal wraps with it! I added some scrambled eggs, as I was making breakfast, fresh baby spinach, so they’re not that naughty (not that it helped) and of course, some sauces. The result was fantastic. We finished all of them in one go. πŸ™‚

Pulled Pork Breakfast Wraps

I can’t believe my just turned 4 baby is going to school tomorrow. When did she grow up? Someone pinch me! Have you guys got any tips/tricks for dealing with the first day of school stress (this is for me). As much excited my daughter is, I feel a bit nervous. I believe this is normal and I’m sure she’ll be fine. But so many feelings at the moment. I might be overreacting too. πŸ™‚ Anyway, I’ll update you how it goes. Back to my recipe now..

Here’s how to make the Pulled Pork Breakfast Wraps

Pulled Pork Breakfast Wraps

Pulled Pork Breakfast Wraps

Ingredients

  • 4 wholewheat wraps
  • 2 eggs, scrambled with cheese (optional)
  • 150g pulled pork (I used leftovers)
  • 2 medium potatoes, cooked and cut in pieces (I used leftovers)
  • a handful of fresh spinach
  • 2tbsp sour cream
  • hot sauce, if wished

Instructions

  1. To make the wraps line a bit of the pulled pork in the middle, then the scrambled eggs, arrange a few pieces of the potatoes. throw some fresh spinach leaves in, add a bit of sour cream and hot sauce, if wished.
  2. Close the wrap and repeat with the rest of them.
  3. Enjoy!
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Pulled Pork Breakfast Wraps

To be honest, you can never go wrong when making wraps, well almost. πŸ™‚ It’s a perfect way to get rid of any leftover food. I make leftover wraps all the time. Here you can find some more wrap/burrito recipes that are very simple and yet delicious.

Leftover Lentil Wraps

MM: Grilled Vegetables & Bulgur Salad Wraps

Beef Breakfast Wraps

Grilled Chicken, Beetroot & Chickpeas Salad in Spinach Pita/Wrap Bread with Dill Mayo

Kale & Jerk Shrimp Leftover Wraps

Black Bean, Avocado & Spinach Chicken Wraps

Wild Boar Burritos

Meatless Monday: Black Eyed Bean Vegetarian Burrito

Pulled Pork Breakfast Wraps

I hope you guys like this recipe. Stay tuned for more quick, easy and tasty recipe coming very soon. xx

Stuffed Mozzarella Salad

Happy Wednesday guys! Recipe of the day is Stuffed Mozzarella Salad – Summery, yummy and nutritious!

Stuffed Mozzarella Salad

It’s this time of the year when we are about to go on holiday and there’s so much stuff to organise. Plus, my daughter’s birthday party is just a day before we go, so that’s need to be planned too. Well, actually, I’m glad to say, most of the stuff is already taken care of. I just need to prepare some sandwiches and nibbles. But it’s been a hectic few weeks, really. And I had no idea it was so hard to get hold of a face painter and book a bouncy castle. Phewww. πŸ™‚

Stuffed Mozzarella Salad

Back to my recipe now…Mozzarella cheese is so versatile and is a must in my Summery salad recipes. I simply love it, the flavour is mild so it works amazing with veggies and fruit too. And yes, this is a stuffed mozzarella ball. πŸ™‚ I used my fingers to shape the mozzarella cheese and made a small well where I put some goodies.

Stuffed Mozzarella Salad

So I had this beautiful quinoa salad and I really wanted to spice things up, meaning make something different this time. πŸ™‚ I opened the fridge, saw the mozzarella cheese and a bowl with my homemade pesto and this is how the idea actually came to me. Why not stuff the mozzarella with the quinoa salad and use the pesto? Why not, indeed? πŸ™‚ I also added some steamed green beans. It all worked amazing. Not only the salad was super tasty but it was quite filling too. It can easily pass as a light main meal, especially in the Summer (well, probably depends how hungry you are). πŸ™‚

Stuffed Mozzarella Salad

Here’s how to make the Stuffed Mozzarella Salad

Stuffed Mozzarella Salad

Stuffed Mozzarella Salad

Ingredients

  • 1 Mozzarella ball
  • 100g quinoa, cooked
  • 100g green beans, steamed
  • 50g peas, tinned
  • 50g corn, tinned
  • 100g tuna, tinned
  • 1tbsp olive oil
  • 1tsp lemon juice
  • salt to taste
  • 1tbsp balsamic vinegar
  • For the homemade pesto:
  • 50 basil
  • 2tbsp olive oil
  • 2tbsp pine nuts
  • 2tbsp Parmesan, grated
  • 1tbsp lemon juice
  • salt to taste

Instructions

  1. In a bowl, mix the quinoa, tuna, peas and corn. Add some olive oil, lemon juice and salt.
  2. Using your fingers make a small well in the Mozzarella ball and fill it with the quinoa salad.
  3. To make the pesto, simply blitz all the ingredients together. Add on top of the salad.
  4. Arrange the steamed green beans around the Mozzarella ball.
  5. Drizzle some balsamic vinegar on top and serve.
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Stuffed Mozzarella Salad

I hope you guys like this recipe. Stay tuned for more fresh and tasty recipes coming very soon. xx

Strawberry Bruschetta with Paneer

Happy sunny Wednesday guys! Today’s recipe is Strawberry Bruschetta with Paneer – light, fruity and absolutely delicious, perfect for the hot weather!

Strawberry Bruschetta with Paneer

My original idea was to make panini (hence the panini bread I used) but I decided to go for Strawberry Bruschettas instead. And these beautiful bruschettas didn’t disappoint at all. The Paneer cheese I used really complimented the strawberries. It was very mild and had crumbly texture, more like cottage cheese. I haven’t used Paneer cheese like this before but it worked really well so I’m glad I did. πŸ™‚

Strawberry Bruschetta with Paneer

The bruschettas are super simple to make. I toasted the bread first with a bit of olive oil, then added the strawberries, paneer and some fresh basil and left in the oven for another five minutes. The result was absolute deliciousness. πŸ™‚ The strawberries were so sweet and juicy and tasted amazing with the paneer and basil. I feel like every time the weather gets really hot my favourite things to eat are strawberries and tomatoes. πŸ™‚ And basil is my number one summer herb. πŸ™‚ I’d really love to be able to grow my own fruit, veg and herb one day. That would be so exciting! πŸ™‚ However, at the moment I use the shops for fresh fruit and veg.

Strawberry Bruschetta with Paneer

These bruschettas are a great appetizer too. I’m pretty sure your friends/guests would be really please if you serve them these with a glass of champagne. πŸ™‚ This is how I should’ve had them. πŸ™‚ And as I said, they’re great to have as a light lunch on a really hot day like today. πŸ™‚ Not that I’m complaining about the weather. I love it! πŸ™‚

Strawberry Bruschetta with Paneer

Here’s what you need to make the Strawberry Bruschetta with Paneer

Strawberry Bruschetta with Paneer

Strawberry Bruschetta with Paneer

Ingredients

  • 300g strawberries sliced
  • 150g Paneer cheese
  • a handful of fresh basil
  • 2 paninis, cut in halves
  • 2tbsp olive oil

Instructions

  1. Preheat the oven to 200Β°C.
  2. Arrange the panini bread halves on a baking tray, brush them with the olive oil and bake in the oven for 5 minutes.
  3. Remove and top them up with the paneer cheese, basil and sliced strawberries. Place back in the oven for another 5 minutes.
  4. Serve with some extra basil leaves, if wished.
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Strawberry Bruschetta with Paneer

I hope you guys like this recipe. Stay tuned for more Summer recipes coming soon. And make sure to stay hydrated. πŸ™‚ xx

Leftover Lentil Wraps

Happy Tuesday guys! Recipe of the day is Leftover Lentil Wraps – simple and healthy wraps with peas, corn, tuna and red onion, there’s no way not to love these delicious and simple wraps!

Leftover Lentil Wraps

Apart from the lentils, there’s some peas, corn and tuna. Also, I’ve added some smoky harissa on mine but left the kids’ ones. And as the title says these wraps are actually made from leftovers, lentil soup leftovers in particular. What a great way to use up this soup! πŸ™‚ To be honest, I haven’t tried wraps with lentils so far but they’re simply delicious. Kids really enjoyed them too, well more in a bowl, than in a wrap but that has to do with their age and ability to actually eat a wrap. πŸ™‚

Leftover Lentil Wraps

When I say I used up a lentil soup I mean I drained carefully the lentils and other veggies that were in the soup. It’s really important to drain them well, otherwise the wraps will get soggy and not so yummy. πŸ™‚ I usually add some carrots and celery to the lentil soup so that was a bonus.

Leftover Lentil Soup

The whole mixture is quite tasty and can easily go for a healthy tuna salad as well. For that purpose, I added some chopped red onion. Tuna and red onion taste amazing, don’t you think? :-)The mixture is perfect to store it in the fridge for a few days. No matter how you decide to have it – lentil wrap or just a bowl, it is super tasty and nutritious and not to mention how simple to make. πŸ™‚ So next time when you make a lentil soup, save some and try these beauties. πŸ™‚

Here’s how to make the Leftover Lentil Wraps

Leftover Lentil Wraps

Leftover Lentil Wraps

Ingredients

  • 200g brown lentils, cooked (I used up my lentil soup leftovers)
  • 100g peas, tinned
  • 100g sweetcorn, tinned
  • 150g tuna, tinned
  • 1/2 red onion, chopped
  • 2-3 flour tortilla wraps
  • smoky harissa for serving, if wished

Instructions

  1. In a bowl, combine all the ingredients and mix well. If necessary add more seasoning.
  2. Arrange on the flour tortillas and wrap them up.
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Leftover Lentil Wraps

I hope you enjoy this recipe. Some more quick, easy and tasty recipes are coming very soon. xx

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! πŸ™‚

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. πŸ™‚ 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). πŸ™‚ 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. πŸ™‚

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 moreΒ 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 ThursdayΒ 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? πŸ™‚ 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

Ingredients

  • 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

Instructions

  1. Preheat the oven to 200Β°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. πŸ™‚

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. πŸ™‚

Breakfast Sweet Potato

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

Oven Baked Halloumi Chips with Herbs

Happy Wednesday all! Today’s recipe – Oven Baked Halloumi Chips with Herbs – simple but delicious recipe that will make you love halloumi cheese even more! πŸ™‚

Oven Baked Halloumi Chips with Herbs

I can’t believe I haven’t tried this before. Honestly, I do get a lot of halloumi cheese in my shopping but I usually grill it and toss it in salads. These halloumi chips are a different story. Of course, they taste like halloumi but at the same time they are different. They’ve got crispy coating which consists of stale rye bread, seasoning and herbs. Yes, stale bread. For some reason, my family is not really keen on bread so almost every time I get a loaf, more than half of it is left. This is how I started making breadcrumbs – simply blitz the bread in a food processor voila, perfect breadcrumbs. I usually sore them in a container in the fridge, really handy. So my point was… I added some dry garlic, parsley and thyme and seasoned with salt and pepper. Be easy on the salt though, the halloumi is already quite salty.

Oven Baked Halloumi Chips with Herbs

And the best part is there is no frying which makes these chips healthier and easier to make. I guess they would taste a bit too greasy when fried anyway, so oven baked is much better.

I couldn’t escape of not making any mayo based dip again. Really, what’s with me and these dips. I’m telling you, I’ve been making lots of these and eating them too. Β I had the halloumi chips with spicy mayo and the combination was so yummy.

So yummy that I didn’t realize how a generous portion of the chips and dip was gone in a few minutes. Well, I was actually watching TV. It’s always a bad idea to have food while watching TV. You’ll be surprise how quickly the food is gone. πŸ™‚

Oven Baked Halloumi Chips with Herbs

Here’s what you need to make the Oven Baked Halloumi Chips with Herbs

Oven Baked Halloumi Chips with Herbs

Oven Baked Halloumi Chips with Herbs

Ingredients

  • 250g Halloumi cheese, cit into chips
  • 1 egg, beaten
  • 2tbsp breadcrumbs
  • 1tbsp dry parsley
  • 1tbsp dry thyme
  • 1tsp dry garlic
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 200Β°C.
  2. Mix the breadcrumbs with the seasoning.
  3. Dip the chips into the egg mixture and then cover them in the breadcrumbs and seasoning mix.
  4. Arrange them on a greased baking tray and place in the oven for about 15 minutes until crispy and golden.
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Oven Baked Halloumi Chips with Herbs

I hope you like these simple Halloumi Chips, stay tuned for more quick and easy recipes coming soon! πŸ™‚

Smoked Salmon Kale Salad

Happy Thursday all! The recipe of the day is Smoked Salmon Kale Salad – super rich, with lots of yummy ingredients this salad will full you up! It’s more like a main dish really! πŸ™‚

Smoked Salmon Kale Salad

This Smoked Salmon Kale SaladΒ is packed with so many ingredients – apples, carrots, sun-dried tomatoes, avocado and even walnuts! So lots of vitamins and nutrients to fuel your body.

You might think there’s way too much stuff on this salad (well, you might be right πŸ™‚ ) but it really tastes lovely. Salads like these are definitely a favourite of mine. You get to have various ingredients in one meal – fruit, veg, nuts and fish! πŸ™‚ And it’s quite healthy too. I didn’t expect kale and smoked salmon to go well but I was wrong. It turned out to be a really delicious combination. Don’t forget to massage the kale though – just add a dash of olive oil Β and massage o gently for a few minutes. πŸ™‚ Otherwise it could be quite tough and not very edible. πŸ™‚

Smoked Salmon Kale Salad

For the dressing I used tahini, lemon juice, olive oil and salt. I love the lemon tahini dressing but I’m aware it’s not everyone’s favourite so if you’d rather prefer, you can skip the tahini. It just gives more flavour and nuttiness to the salad but on the other side, skipping the tahini makes the salad tastes lighter.

Here’s what you need to make the Smoked Salmon Kale Salad

Smoked Salmon Kale Salad

Smoked Salmon Kale Salad

Ingredients

  • 150g smoked salmon, shredded
  • 1/2 ripe avocado, sliced
  • 1/2 apple, roughly chopped
  • 4-5 sun-dried tomatoes
  • 1 carrot, chopped
  • 50g walnuts
  • 100g kale
  • For the dressing:
  • 1tbsp olive oil
  • 1tbsp tahini
  • 1tsp lemon juice
  • salt to taste

Instructions

  1. In a bowl, gently massage the kale with a bit of olive oil for a few minutes.
  2. Start building up the salad - add the salmon, sliced avocado, apple and carrot.
  3. Arrange the sun-dried tomatoes and finally the walnuts.
  4. Whisk the dressing ingredients together and dress the salad.
  5. Serve with some oat cakes or crackers.
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If you’d rather make a bigger portion and keep it in the fridge for a few days make sure to live the salad dry. Don’t add the dressing as it’ll go soggy and not so appetizing. You can easily divide it inΒ a few small containers and keep the dressing in a small pot/container. Thus you’ll have a tasty packed lunch. Don’t recommend keeping it more than two days though. Fresh is best! πŸ™‚

Smoked Salmon Kale Salad

MM: Grilled Vegetables & Bulgur Salad Wraps

Happy Meatless Monday guys! Today’s recipe is GrilledΒ 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 –Β 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. πŸ™‚ Every timeΒ I do that the result is quite delicious. πŸ™‚

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. πŸ™‚

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. πŸ™‚

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. πŸ™‚