This 15-minute summer bulgur wheat salad is fresh, zingy and satisfying

Barbecued lamb and bulgar wheat salad.

Bulgur wheat salad is one of the healthiest sides you can eat.

Made with the whole wheat kernel, it's packed with fiber, protein and iron, and it's wonderful served up with a ton of fresh herbs for flavor.

This bulgur salad is at its best served up with some of our best barbecue recipes, whether meat, fish or vegetables – try pairing it with our grilled lamb for an unbeatable combination.

Ingredients

• For the bulgur wheat salad
  • 300g bulgur wheat
  • 2 red onions
  • Juice of 2 lemons
  • 1/2 tsp brown sugar
  • 2 carrots, scrubbed
  • 2 tsp harissa paste
  • For the dressing
  • 1 bunch coriander
  • 1/2 medium bunch mint
  • 2 cloves garlic, peeled
  • 1 green chilli (or to taste)
• For the dressing
  • 1 bunch coriander
  • 1/2 medium bunch mint
  • 2 cloves garlic, peeled
  • 1 green chilli (or to taste)
  • 6 tbsp olive oil

The Homes & Gardens method

(Image credit: Laura Edwards)

1. Pour the bulgur wheat into a medium pan and add three times the amount of water. Add a pinch of salt, bring to the boil and simmer for 15-20 minutes or until the bulgur has puffed up and is cooked. Drain and leave to cool a little.
2. Peel and halve the red onions, then finely slice and put in a bowl. Squeeze the juice of one lemon over the onions. Season with salt and sugar, then squash with your hands until the onions turn bright pink.
3. Use a peeler to create long ribbons of carrot, then toss together with the onions.
4. For the dressing, chop the coriander, mint, 1 garlic clove and the green chilli as finely as possible. Place in a bowl and add enough olive oil to create a runny paste.
5. Toss half the carrot and onion mixture through the bulgur wheat and transfer to a platter.
6. Stir the harissa paste and juice of the remaining lemon through the bulgur salad. Drizzle over the dressing, keeping half aside for the table.

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To serve, place on a platter, and serve the lamb or other grilled meat on top. Scatter over the remaining onions and carrots and serve with the remaining dressing on the side.