Waitrose and Partners
Bulgur & quinoa salad with crispy bacon and goat’s cheese

Bulgur & quinoa salad with crispy bacon and goat’s cheese

Bulgur wheat mixed with white and red quinoa offers a satisfying and nutritious base for this flavour-packed grain bowl.

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  • Serves4
  • CourseLunch
  • Prepare15 mins
  • Cook12 mins
  • Total time27 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 200g bulgur wheat with white & red quinoa
  • 250g frozen pea & bean mix
  • 3 tbsp cider vinegar
  • 3 tbsp olive oil
  • tsp Dijon mustard
  • 150g havroux Soft Ripened Goat’s Cheese Log, cut into small pieces
  • 90g pack wild rocket
  • 50g savoury seed & nut topper

Method

  1. Cook the grains in a large pan of boiling water for 8 minutes. Add the frozen pea and bean mix, cook for 3-4 minutes more until tender, then cool under running water and drain well.

  2. Meanwhile, mix the vinegar, oil, mustard and some seasoning together in a large serving bowl, then stir in the radishes and set aside.

  3. Preheat the grill, then cook the bacon for 5 minutes, turning until cooked through and crisp. Drain on kitchen paper, then roughly chop or snip into small pieces with kitchen scissors.

  4. Stir the grains and greens into the salad bowl with the crispy bacon, goat’s cheese, rocket and seed mix. Toss together well and serve.

Cook’s tip

Try adding some sliced salad onions, snipped chives or finely chopped shallot.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,599kJ/ 623kcals

Fat

36.2g

Saturated Fat

13g

Carbohydrates

40.4g

Sugars

2.9g

Fibre

10g

Protein

29g

Salt

1.3g

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