Bulghar wheat with carrots & hazelnuts

Bulghar wheat with carrots & hazelnuts

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(4 ratings)

Prep: 10 mins Plus soaking no cook


Serves 10
Give your salad great texture by adding pumpkin seeds, sultanas and hazelnuts to wheat cooked in stock

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal451
  • fat18g
  • saturates2g
  • carbs62g
  • sugars16g
  • fibre10g
  • protein11g
  • salt0.2g
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  • 600g bulghar wheat
  • 140g sultana
  • 1l hot vegetable or chicken stock
  • 4 medium carrot, coarsely grated



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 100g pumpkin seed
  • 100g toasted hazelnut, chopped



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • juice 1 large lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 5 tbsp rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…


  1. Put the bulghar and sultanas in a bowl and pour over the hot stock. Cover with cling film and leave for 20-30 mins for the liquid to be absorbed. Once absorbed, run a fork through the grains to separate. Leave to cool.

  2. Add the carrots, pumpkin seeds, hazelnuts, lemon juice and rapeseed oil, and season. Mix well and transfer to a large serving bowl.

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Comments (3)

originalrumblytum's picture

Quite bland as per the recipe - definitely more flavourings need to be added. Easy to make.

moirashaw1's picture

Fabulous recipe. I added the rind of the lemon and a bit more lemon juice to give a slightly sharper flavour. Definately do the day before you need it.

justme2's picture

Lovely, moist salad. Made for a BBQ. Very quick and simple.

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