A beautiful beetroot and bulgur wheat salad

Fresh and crunchy, this vibrant salad makes a perfect take-to-work lunch, or a delicious low-effort meal. That’s plant-based https://www.woolworths.co.za/cat/_/N-1adko1u perfection right there.



  1. Olive oil: 4 tablespoons
  2. Red onion: 1, finely chopped
  3. Ground cumin: ½ teaspoon
  4. Ground coriander: ½ teaspoon
  5. Garlic: 2 cloves, crushed
  6. Salt to season
  7. Bulgur wheat: 300 g, cooked as per packaging instructions
  8. Woolworths Baby Beetroot: 12, roasted and cut in half

For the red onion and radish pickle:

  1. Red onions: 2, or 4 shallots, peeled and quartered
  2. Radishes: 8, halved
  3. Woolworths Yellow Mustard Seed: ½ teaspoons
  4. Woolworths Red Wine Vinegar: 1 cup
  5. Woolworths Baby Leaves, to serve
  6. Woolworths Baby Veg, to serve
  7. Extra virgin olive oil, to drizzle


  1. Heat olive oil over medium heat and fry the red onion until golden brown. Add the cumin, coriander and garlic then gently fry for a minute. Season with salt.
  2. Toss through the cooked bulgur wheat.
  3. For the red onion and radish pickle; place all the ingredients in a small saucepan and bring to the boil. Remove from the heat and allow to cool.
  4. To serve: spoon the bulgur wheat mixture onto a platter and top with roasted beetroot, onion and radish pickle. Scatter over baby leaves and baby veg. Drizzle with extra virgin olive oil.
  5. (Serves 4)