Bulgur wheat salad with mushrooms and pesto

September 19, 2015 (Last Updated: January 11, 2019)

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.

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