We're currently experiencing some issues with our shop ingredients functionality. We're working on getting this back up and running for you soon, but in the meantime you can still browse our recipes, create a shopping list and add ingredients to your basket on our grocery site.
You should receive a text message shortly.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
This bulgur wheat salad topped with meat-free meatballs is full of bright and fresh flavours – olives, sundried tomatoes and dill go wonderfully with the vinegary mustard dressing. See method
of the reference intake
Meanwhile, cook the bulgur wheat to pack instructions. Drain and rinse briefly under cold water to cool slightly. The bulgur wheat should be warm but not hot. Place into a large mixing bowl.
Add the meat-free meatballs, olives, sundried tomatoes, artichokes (if using), cucumber, sweetcorn, dill and mix to combine. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard and some seasoning. Pour over the bulgur wheat salad and toss well to combine.
Divide between 4 shallow bowls and garnish with extra dill and freshly ground black pepper.
Before you comment please read our community guidelines.