Bulgur Salad Recipe

Bulgur Salad with Mint and Garlic Sweet Potato Slices Recipe

Course Salad
Cuisine Turkish
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 300 gr bulgur
  • 2 tsp cumin powder
  • 2 tsp curry powder
  • 2 tsp smoked paprika powder
  • 2 tomatoes diced
  • 100 gr spring onions in slices
  • 1 cucumber diced
  • 300 gr corn kernels
  • 150 gr feta cheese
  • salt and pepper to taste
  • 3 sweet potatoes
  • 2 tsp garlic powder
  • 1 tsp dried thyme
  • 1 handful mint leaves chopped
  • 1 chilli pepper deseeded and chopped
  • extra virgin olive oil


  1. Place the bulgur in 960 ml litres boiling water. Lower the heat so the water simmers. Add the cumin, curry and smoked paprika, stir and cook for 10 minutes.
  2. In the meantime peel sweet potatoes and cut into thin slices. Add the sweet potatoes, mint, thyme, garlic and chilli pepper in a bowl. Pour the extra virgin olive oil until all the potatoes are covered in oil.
  3. Place the potatoes slices in a griddle pan and cook, on medium heat, the potatoes on both sides until their soft (approx. 15 minutes). Brush the potatoes with the leftover oil mixture.
  4. Strain the bulgur and add the spring onions, cucumbers, tomatoes and corn kernels. Crumble the feta cheese and add it to the salad. Season it with salt and pepper to taste. Serve the salad with the potatoes on top.