Bulgar Salad with Mustard Leaves, Walnuts & Cranberries

Prep Time:5 mins, Cook Time: 15 mins, Total Time: 20 mins

June 25, 2014

Eat Your Veg | A Bulgar Salad with Mustard Leaves, Cranberries & Walnuts

With all this glorious weather we’ve been lucky enough to experience it’s all been about salad lately hasn’t it?. And serves as perfect timing for my joint wee venture with Higgidy and Sarah Raven to develop home grown salady sides to eat with pies and quiches. In the last week I’ve posted recipes for a Chickpea, Cherry Tomato & Rocket or Mizuna Salad and New Potatoes with Lettuce Pesto Dressing and as the final in my trio I have for you today a Bulgar Salad with Mustard LeavesWalnuts & Cranberries. If you’re not lucky enough to grow your own mustard leaves then you can happily use any other robust and flavoursome salad leaf including rocket, watercress or spinach.

It’s a lovely salad packed full of wholegrains and goodness.  The spicy, almost horse radish in flavour, mustard leaves (these were actually Sarah Raven’s ‘Giant Red’ variety) pack a nice little punch and contrast perfectly with the sweetness from the cranberries and red wine and rapeseed dressing and the nuttiness of the bulgar and walnuts. Even my normally salad-phobic kids happily tucked into a hearty portion which was lovely to see, but then they do particularly like bulgar and couscous grains. And served to remind me I don’t cook anywhere nearly enough with either. Naughty mummy.

I can’t even begin to tell you how much the monsters have enjoyed their Higgidy quiches and pies, as have I of course. All of them. A few days ago they got to try with me the last in our selection, the Chicken & Smoky Spanish Chorizo Pie, Sweet Potato & Feta Pie with Pumpkin Seeds and Spinach & Roasted Red Pepper Quiche.  Each wolfed down at breakneck speed by them both, leaving only a smidgeon of a slice of each for me. My poor fridge and freezer are now bereft. As I’ve also said in previous posts I’m genuinely impressed by the pastry and the top notch quality (and quantity) and flavour combinations of the fillings used by Higgidy, easily comparable to top drawer home baked versions. And admittedly a good deal better than anything I’ve ever baked! Well done Camilla! If you haven’t already sampled them then do look out for the range in Sainbury’s, Waitrose, Booths and some branches of Budgens, Co-Op and Asda and follow Higgidy on Twitter.

Eat Your Veg | Bulgar Salad with Mustard Leaves, Cranberries & Walnuts

I’m entering my post to a few bloggie challenges:

1) To Family Foodies which I host with Vanesther. This month’s it’s my turn and we’re going Al Fresco.

2) To the Four Seasons Food challenge that I co-host with Anneli. This month our theme is The Colour Red and Tina from The Spicy Pear is very kindly guest hosting for us, thanks Tina. Another slightly dubious entry from me I’m afraid – with just a touch of red from the cranberries!

3) To Ren Behan‘s Simple and In Season as my Mustard Leaves are most definitely in season right now!

Bulgar Salad Challenge Logos

The Good Stuff:

Bulgar Wheat, Walnuts, Cranberries, Mustard or Other Salad Leaves, Red Onion, Rapeseed Oil



Great For:

Big Kids, Grown Ups, Salad Fans, Grow Their Owners, Picnics, Barbecues, Parties, Buffets, Quiche or Pie Sides, Lunch, Light Suppers, Summer,



Notes:

Substitute the mustard leaves for any other robust and flavoursome salad leaf like rocket, mizuna, watercress or spinach.





Bulgar Salad with Mustard Leaves, Walnuts & Cranberries

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Ingredients Prep Time:5 mins, Cook Time: 15 mins, Total Time: 20 mins

For the Salad:
150g bulgar wheat
60g walnuts, chopped
60g cranberries
½ red onion, finely diced
100g mustard greens or any other strong flavoured rubust green: spinach, rocket, mizuna. Large stalks removed, washed & shredded

For the Dressing:
3 tablespoons rapeseed oil
1 tablespoon red wine vinegar
1 heaped teaspoon Dijon mustard
1 large pinch each of salt and freshly ground black pepper

1) Cook the bulgar wheat to packet instructions (usually about 15 minutes) and allow to cool for a few minutes.
2) Whilst the bulgar’s still warm stir through the walnuts, cranberries, red onion and shredded greens.
3) Whisk together the dressing ingredients then thoroughly combine with the salad.

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4 thoughts on “Bulgar Salad with Mustard Leaves, Walnuts & Cranberries

  1. Choclette

    Tebbouleh type salads are a great way to get raw greens into people without them quite realising. It’s one of my favourite salads. Never had it with mustard leaves before, but now want to try it. Very envious of all this pies, I’m quite a fan of Higgedy.

    Reply
  2. Kate - gluten free alchemist

    Mmmmmm……… lovely and healthy and quite delicious-looking! Reckon it would work pretty well with Qunioa? We can’t eat Bulgar! We loved Higgedy too before needing to go gluten free. I have recently bought the HIggedy Cookbook, to try and recapture our favourites in GF form!

    Reply
  3. Madeleine Morrow

    Oh Yum ! Just my kind of salad indeed. Great idea to use mustard leaves. I am often a bit afraid of them due to the strength of the taste. Will give this a try. Just adore bulgar with everything.

    Reply

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