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4.67 from 3 votes

Bulgur Salad with Roasted Summer Veg

This bulgur salad is ideal for summer picnics or entertaining, Make it a day ahead, fire up the BBQ and spend time with your guests, not in the kitchen.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Salad
Cuisine: Middle Eastern Inspired
Keyword: Intermediate
Servings: 8 as a side
Calories: 311kcal


For the burgul…

  • 1 cup burgul wheat (approximately 180 grams)
  • 2 cups boiling water
  • 1 teaspoon cumin powder
  • Pinch of salt

For the roasted summer veg…

  • 2 medium eggplants (aubergine) (approximately 750 grams)
  • 2 medium green zucchini (courgettes) (approximately 350 grams)
  • 4 pattypan squash (approximately 250 grams)
  • 1 red capsicum (red bell pepper) (approximately 250 grams)
  • 1 red onion (approximately 150 grams)
  • ½ cup olive oil
  • 1 lemon medium

For the salad…

  • 1 cup chopped mixed herbs (I used parsley, mint and basil)
  • ¼ cup olive oil
  • cup lemon juice
  • Sea salt and cracked black pepper


  • Preheat your oven to 200ºC (400ºF).
  • Soak 1 cup of bulgur wheat with 2 cups of boiling water, add a pinch of salt and 1 teaspoon cumin powder, stir then allow to soak for 30 minutes.
  • Wash and trim all your vegetables and cut into a small dice.
  • Line two large baking trays with baking paper and spread out your diced vegetables evenly, season each tray with salt and paper and drizzle with ¼ cup olive oil for each tray.
  • Check on them regularly and stir so that they cook evenly. Roast until golden brown (approximately 30-40 minutes).
  • Chop your herbs while your vegetables are roasting.
  • Squeeze half a lemon on each tray while the vegetables are still hot.
  • Fluff your burgul with a fork after 30 minutes soaking.
  • Add the ¼ cup oil and ⅓ cup lemon juice to your burgul and season, this will allow the burgul to soak up the flavours.
  • In a large mixing bowl, add your burgul, your roasted diced vegetables, your chopped herbs, then season generously with salt and pepper and mix until well combined.
  • Arrange in a salad bowl, serve and enjoy immediately or if you have the time allow the flavours to develop for ½ an hour or so.


Calories: 311kcal | Carbohydrates: 30g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Sodium: 20mg | Potassium: 743mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1406IU | Vitamin C: 68mg | Calcium: 62mg | Iron: 2mg