Serves 4.


  • 200g bulgur wheat
  • 300g red onions, peeled and finely chopped
  • 3 garlic cloves, crushed
  • 150ml olive oil
  • 50g butter, cut into small pieces and refrigerated
  • 400ml hot vegetable stock
  • 100g walnuts, crushed
  • ½ teaspoon of freshly ground cinnamon
  • 50g mint, finely chopped
  • 200g spinach, washed and finely shredded
  • 100g sundried tomatoes
  • Salt and black pepper
  • Juice of 1 lemon
  • 150g Tims Dairy Greek style vanilla yogurt


In a heavy bottomed casserole, sauté the chopped onions with the olive oil. When the onion is soft and translucent add the garlic and cook for another couple of minutes. Tip the bulgur wheat into the casserole; pour in the stock, and season. Bring to the boil, then turn down the heat and let the bulgur simmer in the stock for about 10/12 minutes. All the stock will have been absorbed by then. Spread the chilled butter over the bulgur surface, sprinkle the crushed walnuts and cinnamon in, cover the pot and let the bulgur sit to fluff up for another 10 to 15 minutes.

Fluff the bulgur wheat with a fork, layer it in a shallow bowl.


Sprinkle on half of the mint, then the shredded spinach, sundried tomatoes followed by the rest of the mint.


Drizzle some lemon juice and serve with a dollop of Tims Dairy Greek style vanilla yogurt.



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