26/06/2026
Nutritious bulgur salad with crispy roasted lentils, fresh vegetables, and a creamy tahini dressing. Rich in fiber and plant-based protein!
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✨ Ingredients (4 people):
- 240 g cooked lentils
- 1–2 tbsp olive oil
- 1 tsp sweet paprika
- 1 tsp salt
- 50 g leafy greens
- 250 g cooked bulgur
- 50 g cucumber
- 50 g red bell pepper
- 50 g cherry tomatoes
- ½ red onion
- 100 g feta cheese
- 5–10 g fresh parsley
How to do it:
Preheat the oven to 200°C (fan-assisted). Line a baking tray with parchment paper. 1. Spread the lentils on the tray and toss with olive oil, paprika, and salt. Roast for 15– 17 minutes, or until crispy. 2. Place the leafy greens in a large bowl. Add the cooked bulgur, diced cucumber, diced red bell pepper, and halved cherry tomatoes. 3. Add the roasted lentils and top with finely chopped red onion and crumbled feta cheese. 4. Finish with finely chopped parsley.
✨ Tahini Dressing:
- 2 tbsp tahini
- 1 tbsp lemon juice
- 50–100 ml water
- 1 tbsp syrup
- ½ tsp salt
Whisk or blend together the tahini, lemon juice, syrup, salt, and water. 2. Adjust the consistency with more water or tahini as needed until the dressing is smooth and creamy. 3. Drizzle the tahini dressing over the salad just before serving.
