Roasted Vegetable & Bulgur Wheat Winter Salad

Recipe: Winter Salad of Roasted Vegetables & Bulgur Wheat

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The perfect weekday work lunch

I came up with this recipe in an attempt to use up some veg that was starting to look a bit sorry for itself.  I had no intention of using it for the blog but frankly, it’s just so good, I had to share it!  I’ve made enough to give me lunch all week.  Today I’ve had it hot and freshly made but it will also work cold, and that makes it perfect for a weekday work lunch.  No need to mess around with the office microwave.  It’s filling, it’s healthy, it’s comforting and with its sweet roasted veg, nutty bulgur wheat and kick of chilli flakes, it’s an absolute treat to the taste buds 🙂

Roasted Vegetable & Bulgur Wheat Winter Salad

Roasted Vegetable & Bulgur Wheat Winter Salad

(Makes enough for 5 weekday lunches)

You will need:

1 red onion (peeled and cut into sixths)

2 red peppers (seeds removed and quartered)

1 aubergine (cut into cubes of around and inch)

1 courgette (cut into slices of about 2cm)

olive oil

1 tsp coriander seeds

1/2 tsp caraway seeds

chilli flakes

salt & pepper

2tbs tomato purée

1 oz unsalted butter

200 g bulgur wheat

500 ml chicken stock, veg stock or water

Roasted Vegetable & Bulgur Wheat Winter Salad

  • Pre-heat the oven to 180 C (fan)
  • Put all the chopped veg, seasoning and seeds into a bowl and drizzle over some olive oil and sprinkle over about 1/2 tsp chilli flakes (the amount here really depends on how hot you like it!).  Mix well and then put all the veg on to a baking tray (if too overcrowded then use 2 trays)
  • Roast the veg for 30 minutes, giving it a bit of a turn halfway through
  • Leave the veg to cool slightly
  • Meanwhile, add the tomato purée and butter to a large pan and cook gently for a couple of minutes, stirring constantly until the butter has melted and formed a paste with the tomato purée.
  • Now add the bulgur wheat and give it a good stir before adding the stock and stirring again to make sure the paste has all dissolved into the liquid
  • Once the stock is simmering, add a lid, turn down the heat a bit and cook gently for 10-15 minutes (until the bulgur wheat has absorbed all the liquid)
  • Once cooked, fluff up the bulgur wheat with a fork and then mix in the roasted veg

Serving Suggestions

If you’re going to be having this everyday for lunch then you don’t want to get too bored so mix it up a bit by adding some goat’s cheese one day or mixing in some cooked chicken (perhaps left over from Sunday dinner?) another day.


This roasted vegetable and bulgur wheat salad would also make a fantastic accompaniment to fish or meat as part of your evening meal.

What do you think?

Are there any other salads that you think work well in winter?  What other meals make great weekday work lunches?


Colette Broomhead

I am a 30 something mother of 2 little boys and I live with them and my husband in Nottingham. My passions are my family and friends, my kitchen, my cookery books and all things food and drink!

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