Bulgar and White Bean Braai Summer Salad

Bulgar and White Bean Braai Summer Salad

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  • 3 1/2 c. water
  • Kosher salt
  • 1/2 c. bulgar wheat, rinsed
  • 2 large carrots, cut into 1/2-inch thick sticks
  • 2 large leeks, sliced 1/4-inch thick
  • 1 tbsp. extra-virgin olive oil
  • Freshly ground black pepper
  • Pinch red pepper flakes
  • 1 (15-oz.) can cannellini beans, rinsed and drained
  • 1 red bell pepper, chopped
  • 1 c. cherry tomatoes, halved
  • 1/2 head radicchio, thinly sliced
  • 3 c. arugula
  • 1/2 c. crumbled goat cheese


  • 1/4 c. extra-virgin olive oil
  • Juice of 1 lemon
  • 1 1/2 tsp. honey
  • 1 clove garlic, minced
  • 2 tbsp. freshly chopped parsley
  • 2 tsp. fresh thyme leaves
  • Kosher salt
  • Freshly ground black pepper


  1. Preheat oven to 200°C. In a medium saucepan over high heat, add a large pinch of salt to water and bring to a boil. Add bulgar and reduce heat to a simmer. Let bulgar simmer until tender, about 40 minutes. Add more water if it gets too low. 
  2. Place carrots and leeks on a baking sheet.  Toss with oil and season with salt, pepper, and pinch of red pepper flakes. Bake until carrots are tender and leeks are a dark golden, about 30 minutes. 
  3. In a large bowl toss bulgar, roasted vegetables, beans, bell pepper, cherry tomatoes, and radicchio. 
  4. In a small bowl, combine dressing ingredients and season with salt and pepper. Pour dressing over bulgar mixture and toss to coat. 
  5. Add rocet and goat cheese and toss to combine.

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