Bulgur wheat green platter with pistachio cheese balls

November 10, 2013 (Last Updated: January 11, 2019)

Bulgur wheat green platter with pistachio cheese balls

Serves: 4 – 6
Cooking Time: 30 minutes + 1 – 2 hours to chill


  • 180g (1 cup) bulgur wheat
  • 500ml (2 cups) water
  • Pistachio cheese balls

  • 2 logs chevin/goat’s cheese
  • 45ml (3 tbsp) fresh dill, chopped
  • 100g shelled pistachios, ground
  • Dressing

  • 60ml (¼ cup) olive or avocado oil
  • 30ml (2 tbsp) apple cider vinegar
  • 30ml (2 tbsp) fresh dill, chopped
  • Maldon Sea Salt and freshly ground black pepper, to taste
  • To serve

  • 200g fresh asparagus, blanched
  • 150g fresh peas
  • 6 baby marrows, thinly sliced and chargrilled
  • 4 baby gem lettuces, sliced lengthways
  • fresh mint leaves
  • fresh crusty bread



Add the bulgur wheat and water to a medium pot, bring to a boil and boil until cooked through, 15 – 20 minutes. Drain in a colander and set aside.


For the cheese balls, crumble the cheese in a bowl, add the dill, mix well and shape into small balls. Roll the cheese balls into the ground pistachios and refrigerate for 1 – 2 hours.


For the dressing, combine all of the ingredients in a jug, mix well and set aside.


Place the bulgur wheat, asparagus, peas, baby marrows and lettuce on a serving platter and pour the dressing over. Sprinkle with mint and serve with pistachio cheese balls and crusty bread.



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