Greek Inspired Bulgur Bowl
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Greek Inspired Bulgur Bowl

with Olives, Pickled Red Onion and Greek Salad Cheese

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

2 unit(s)

Garlic Clove

120 grams

Bulgur Wheat

(Contains Cereals containing gluten)

30 grams

Chicken Stock Paste

1 unit(s)

Red Onion

12 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

240 grams

Beef Mince

1 sachet(s)

Roasted Spice and Herb Blend

30 grams

Tomato Puree

30 grams


40 grams

Baby Spinach

50 grams

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

1 tbsp


½ tsp



Nutritional information

Energy (kJ)2920 kJ
Energy (kcal)698 kcal
Fat31.3 g
of which saturates13.2 g
Carbohydrate67.3 g
of which sugars16.5 g
Protein41.9 g
Salt4.38 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Medium Saucepan
Chopping Board
Medium Bowl
Large Frying Pan



Boil a half-full kettle. Peel and grate the garlic.

Heat a drizzle of oil in a medium-sized saucepan. Add half of the garlic and fry for 1 min. Stir through the bulgur.

Pour the boiled water for the bulgur wheat (see pantry) into the saucepan on high heat, then stir in half of the chicken stock paste.

Bring back to the boil and simmer for 1 min. Put a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.


Meanwhile, halve, peel and chop the red onion into small pieces. Add to a medium-sized bowl and stir through the red wine vinegar and sugar for the pickle (see pantry for amount). Set aside for later.

Heat a large frying pan on medium-high heat with a drizzle of oil.

Once hot, fry the beef mince until browned, 5-6 mins. Use a spoon to break it up as it cooks. Season with salt and pepper.

IMPORTANT: Wash your hands and equipment after handling raw meat. The beef is cooked when no longer pink in the middle.



Add the roasted herb and spice, tomato puree, and the remaining garlic and cook for 1 min more.

Stir through the remaining chicken stock, water, and honey for the sauce (see pantry for amount).

Simmer the sauce for 4-5 mins.


Meanwhile, chop the olives lengthways.

When the sauce has finished, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Stir through the olives.


Fluff up the bulgur with a fork.

Taste the sauce and bulgur and season with salt and pepper if you feel it needs it.

TIP: Add a splash of water if the sauce is looking a little thick. 


Share your bulgur between your serving bowls.

Top with your beef.

Crumble over your Greek-style cheese and serve with your pickled onions on top.