Bulgar, Beetroot, Feta and Kale Salad

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Fiery chillies and zesty orange give this salad a fresh and spicy edge.  Kale is the perfect leafy green for it because it really keeps it’s crispness if left in the fridge for a few days. With Beetroot, orange and pomegranate too – this bowl of goodness definitely finds it way into the category of super.. food.

Bulgar, Beetroot, Feta and Kale Salad
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Bulgar, Beetroot, Feta and Kale Salad

Recipe by KatieCourse: SaladsDifficulty: Easy
Servings

2

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Ingredients

  • 200g Bulgar Wheat

  • 100g Feta, (crumbled)

  • 1 Pomegranate (seeds)

  • Juice of 2 Oranges

  • 3 Large Kale Leaves, (rolled up and chopped)

  • 2 Medium Beetroots, cooked (or jarred, pickled)

  • 10 mint leaves, chopped

  • 1 Tbsp Balsamic Syrup (to dress beetroot)

  • 1 Tbsp Bouillon or ½ veg stock cube

  • For the Kale Dresssing

  • Juice of ½ Lemon

  • 4 Tbsp Oil

  • 1 Tbsp Honey

  • 1 Tbsp Dijon Mustard

Directions

  • In a saucepan, bring enough water to the boil to cover the raw beetroots.
  • Add the whole, washed, unpeeled beetroots, reduce heat, cover and simmer for 30 mins, until soft.
  • In another saucepan, bring 300ml of water to the boil and season with bouillon.
  • Rinse bulgar wheat in a sieve, add it to the boiling water, reduce heat and simmer for 1 minute.
  • Remove from heat, cover and leave for 10 mins.
  • Make a dressing with the oil, honey, lemon and mustard to dress the kale.
  • To the bulgar, add the orange juice, mint, pomegranate seeds, dressed kale and combine.
  • Peel and slice the cooked beetroot thinly and toss with the balsamic syrup.
  • Add the bulgar to serving bowl and top with the beetroot, feta and some more pomegranate seeds.

Notes

  • Let’s be kind to the pomegranates.  There’s some horrifying stories flying about of halved pomegranates being battered with soup spoons to remove the seeds.  A better way is to cut it into quarters, gently squeeze each section to loosen and the seeds will come out easily.
  • Bouillon or powdered stock should be used to give the bulgar a nice crumbly texture.  Liquid or stock pots can result in a sticky consistency.
  • Jarred, picked beetroot can be used instead of cooking from raw.

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