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Didier Quémener's Bulgur and Quinoa Salad with an Italian Twist


Quick and easy to prepare, this colourful salad is perfect picnic fare and resilient to careless handling in transit. 

Didier Quémener's Bulgur and Quinoa Salad with an Italian Twist

Whole grains take on the flavours of Italy when mixed with generous helpings of tomatoes, mozzarella and ham. Swap quinoa and bulgur for pasta shapes if you like.

About this recipe

Preparation Time 10 Minutes
Cooking Time 15 Minutes
Serves 4 People
Didier Quémener's Bulgur and Quinoa Salad with an Italian Twist Didier Quémener's Bulgur and Quinoa Salad with an Italian Twist

Ingredients

  • 250g bulgur wheat
  • 250g quinoa
  • 8 thin slices of cured ham (e.g. prosciutto)
  • 500g fresh mozzarella
  • 300g cherry tomatoes
  • 1 large handful of fresh basil leaves
  • 4 tbsp extra virgin olive oil

Method

1.

In a large saucepan, cook quinoa and bulgur for 15 minutes in plenty of salted, boiling water.

2.

Meanwhile, chop cherry tomatoes, mozzarella and ham.

3.

Once the the grains are tender, drain the quinoa-bulgar mixture and rinse thoroughly under cold water.

4.

Pour into a serving dish, then add cherry tomatoes, mozzarella, ham, olive oil, basil leaves. Season with salt and pepper to taste. Mix well and serve immediately or refrigerate.

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