Roast Broccoli & Bulgar Salad with Turmeric Yogurt
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Total: 30 mins
A bright, nutty and subtly spiced springtime salad of roasted broccoli florets jumbled with warm bulgar wheat, fresh and juicy cherry tomatoes and tender baby leaf spinach, topped with creamy golden dollops of garlicky turmeric-spiked yogurt.
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393 kcal
(per portion)
Ingredients you'll need
  • A head of broccoli
  • 75g bulgar wheat
  • 150g yogurt
  • A thumb of turmeric
  • 1 garlic clove
  • 1 lemon
  • 250g cherry tomatoes
  • 50g baby leaf spinach
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp olive oil
  • 150ml boiling water
You'll need
  • Roasting tin
  • Measuring jug
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Fill and boil your kettle. Trim the base off the broccoli, and chop it into bite-size florets. Chop the stalk. Pop in a roasting tin and toss with 1 tbsp olive oil and a pinch of salt and pepper. Slide into the oven and roast for 20 mins, turning halfway through, till the broccoli is tender.

  • 2.

    Meanwhile, tip the bulgar wheat into a heatproof bowl with a pinch of salt. Pour in 150ml boiling water, swirl, cover with a plate and set aside to soak for 15 mins.

  • 3.

    Tip the yogurt into a bowl. Peel the turmeric and grate it into the bowl (see our turmeric tip below). Peel and grate in the garlic. Zest in the lemon. Add a pinch of salt and pepper and stir well.

  • 4.

    Halve the cherry tomatoes. Roughly chop the baby spinach leaves. When the bulgar wheat is tender, drain off any excess water and fluff it up with a fork. Stir through the tomatoes and spinach. Squeeze in the juice from half the lemon.

  • 5.

    Divide the bulgar between 2 plates. Top with the broccoli and the turmeric yogurt and serve.

This recipe is from
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