There’s something about plums that just tastes like summer! Turn them into a quick meal, any time of day with this plum salad.

SERVES 2 // COOKING TIME 20 min

INGREDIENTS
1 cup bulgar wheat
Handful mint, roughly chopped
2 tbsp olive oil
2 tbsp red-wine vinegar
60 g goat’s cheese, crumbled
2 plums, sliced

METHOD
1. Pour 2 cups boiling water over the bulgar. Cover for 10 minutes to steam, then fluff with a fork.
2. Make a dressing by whisking together mint, oil and vinegar. Season with salt and pepper.
3. To serve, top bulgar with the cheese and plums. Drizzle over the dressing.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Bulgar wheat is such a filling and nutritious ingredient, making it the perfect base for all your salads. Try this fresh option with goat’s cheese, avo and kiwi.

The post Summer plum salad with mint and bulgar wheat appeared first on MyKitchen.

Step away from the overpriced, pre-packaged stuff! Stack up a tasty mason jar salad for a fresh and healthy work lunch. 

SERVES 1 // COOKING TIME 1 hour, plus cooling time

INGREDIENTS
For the salad
⅓ cup bulgar wheat
1 sweet potato, cut into 2 cm pieces
2 tbsp olive oil
2 tbsp sriracha
Salt and black pepper
2 kale leaves, shredded
1 tbsp apple cider vinegar
1 spring onion, sliced
1 tbsp sesame seeds
1 baby gem lettuce
65g feta, cubed
For the dressing
3 tbsp olive oil
1 tbsp rice vinegar
1 tbsp sesame seeds, toasted
20g basil, chopped

METHOD
1. Preheat oven to 180°C.
2. Cook the bulgar wheat according to packet instructions. Once done, allow to cool.
3. Arrange the sweet potato on a baking tray, drizzle with the olive oil and sriracha, and season. Bake for 35-40 minutes, until cooked through and slightly crispy. Leave to cool.
4. Toss the apple cider vinegar through the kale and set aside. Assemble the salad with the bulgar wheat at the bottom.
5. Whisk all the dressing ingredients together, drizzle over and serve.

The post The ultimate mason jar salad appeared first on MyKitchen.