Bulgur wheat with carrots & hazelnuts

Give your salad great texture by adding pumpkin seeds, sultanas and hazelnuts to wheat cooked in stock

  • Prep:10 mins
    Plus soaking no cook
  • Serves 10
  • Easy

Nutrition per serving

  • kcal 451
  • fat 18g
  • saturates 2g
  • carbs 62g
  • sugars 16g
  • fibre 10g
  • protein 11g
  • salt 0.2g


  • 600g bulghar wheat
  • 140g sultanas
  • 1l hot vegetables or chicken stock
  • 4 medium carrots, coarsely grated
  • 100g pumpkin seeds
  • 100g toasted hazelnuts, chopped
  • juice 1 large lemon
  • 5 tbsp rapeseed oil


  1. Put the bulghar and sultanas in a bowl and pour over the hot stock. Cover with cling film and leave for 20-30 mins for the liquid to be absorbed. Once absorbed, run a fork through the grains to separate. Leave to cool.

  2. Add the carrots, pumpkin seeds, hazelnuts, lemon juice and rapeseed oil, and season. Mix well and transfer to a large serving bowl.

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