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  • 6
  • Easy
  • Fat conscious
  • 20 minutes (excluding chilling time)


  • 500 g bulgur wheat
  • 2 cups boiling water
  • 4 cloves garlic, crushed
  • 2 T extra virgin olive oil
  • 2 T red wine vinegar
  • 4 T fresh lime juice
  • 1 medium-sized red onion, chopped
  • 1 cucumber, chopped
  • 4 spring onions, chopped
  • 24 black olives, smashed
  • a handful of Italian parsley, chopped
  • a handful of mint, chopped
  • 2 plums, quartered, or 120g currants
  • 150 g feta
  • sea salt and freshly ground black pepper, to taste
  • salad leaves, to serve

Cooking Instructions

Combine the bulgur wheat and water in a medium-sized mixing bowl and leave to soak for 15 minutes, until the water has been absorbed.
Add the remaining ingredients except the plums or currants and feta. Chill for 2 hours to allow the flavours to develop.
Add the plums and feta just before serving. Season and toss in the salad leaves.

Cook’s note: Bulgur wheat is cracked wheat with a lovely nutty flavour and soft texture, which need only be soaked and not cooked.

TASTE’s take:
A fresh take on a traditional Middle Eastern salad.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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