• Bulgur wheat salad with mushrooms and pesto

    Serves: 2– 4
    Cooking Time: 10 mins


    • 30ml (2 tbsp) olive/avocado oil, plus extra for drizzling
    • 250g (1 punnet) button mushrooms, cut in quarters
    • 250g (1 punnet) brown mushrooms, thickly sliced
    • 30ml (2 tbsp) ready-made pesto
    • 30ml (2 tbsp) fresh flat-leaf parsley, finely chopped
    • 250g bulgur wheat, cooked
    • salt and freshly ground black pepper, to taste
    • squeeze of fresh lemon juice



    Heat the oil in a large pan and fry all the mushrooms, tossing until cooked. Remove from the heat and set aside.


    Mix the pesto and parsley into the bulgur wheat with a fork. Add the mushrooms and toss to combine. Do not overmix as it may become mushy.


    Season, drizzle with the lemon juice and extra oil and serve.