Summery bulgar salad

Try this pretty summer salad with goats cheese and sweetcorn.

  • Vegetarian


  • 200g Waitrose bulgar wheat
  • 2 whole essential Waitrose sweetcorn (about 300g kernels)
  • 1½ lemons, juice and zest
  • 2 tbsp extra virgin olive oil
  • 3 tbsp finely chopped parsley
  • 2 tbsp finely chopped mint
  • 3 tbsp torn basil
  • 3 salad onions, finely chopped
  • 250g essential Waitrose cherry tomatoes, halved
  • 150g soft goat’s cheese


  1. Cook the bulgar wheat according to the packet instructions.
  2. Remove the kernels from the sweetcorn ears by standing them on their wider ends and running a sharp knife down the sides close to the husks. Cook the kernels in boiling water for 4 minutes, drain, and refresh under a cold tap.
  3. Fluff the cooked bulgar wheat with a fork; dress with the lemon juice, zest, olive oil and herbs; season. Toss with the sweetcorn, salad onions and tomatoes.
  4. Cut the goat’s cheese into chunks, toss in the still-warm salad and serve.

Drinks recommendation

This pure and fruity organic Sauvignon complements the pure, clean flavours of the dish to create a superb combination. Bonterra Sauvignon Blanc 2008 Mendocino County, California, USA 35430

  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Total time: 30 minutes 30 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1799.12kJ
Fat 18.0g
Saturated Fat 8.0g
Sugars 4.5g
Salt 0.6g

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4 stars

Average user rating Based on 6 ratings

This recipe was first published in Sun Aug 01 01:00:00 BST 2010.