Mary Berry Moroccan Summer Salad

This one caught me off guard—in the best way. I’d bookmarked Mary Berry’s Moroccan Summer Salad ages ago, thinking it looked fine, maybe something I’d make if I was hosting vegetarians or trying to feel virtuous on a Monday. But honestly? I didn’t expect to love it.

The first time I made it, I got the grains all wrong. The bulgur turned to mush, and the quinoa clumped together like soggy couscous. Not the most glamorous start.

But the flavour? Sharp lemon, herby bite, and that subtle heat from the chilli—it really brought it all to life. So I gave it another go, this time watching the grains like a hawk and letting everything cool before chucking in the herbs (a mistake I’ll explain in a bit).

Let me show you how I fixed it—and why this one’s now on heavy rotation whenever the sun’s out (or when I wish it was).

Why This One Works So Well

There’s a reason this salad doesn’t just taste like rabbit food: it’s properly layered. You’ve got texture from the bulgur and quinoa, sweetness from the spring onions, crunch from the celery, and heat from the chilli. But the real secret? That dressing. It’s bold—lemony, garlicky, and punchy enough to hold its own.

Most recipes either go heavy on oil or too sharp with vinegar. Mary balances it. And adding the herbs last, once everything’s cool, keeps them fresh and bright instead of limp and sad.

INGREDIENTS + WHY THEY MATTER

• Bulgur Wheat (100g) – Gives that nutty chew. Overcook it and it goes to porridge. Been there.
• Tri-Colour Quinoa (100g) – Adds colour and protein. The black quinoa stays firmer, which helps texture.
• Broad Beans (300g tin) – Creamy and mild. I’ve tried frozen too—they’re fine if you peel them.
• Spring Onions (3) – Milder than regular onions, and give a gentle bite.
• Red Onion (¼) – Just enough for sweetness and colour.
• Fresh Red Chilli (½) – You get a gentle heat without it stealing the show.
• Celery (2 sticks) – The crunch is essential. Skipping it makes the whole thing feel a bit soft.
• Mint & Parsley (a bunch of each) – Fresh is non-negotiable. Dried will ruin it.
• Lemon Juice & Zest – The zest is where the magic is—don’t skip it.
• White Wine Vinegar (1 tbsp) – Sharpens the dressing.
• Olive Oil (6 tbsp) – Use a decent one. You do taste it here.
• Garlic (1 clove) – Raw and crushed. Adds bite without being harsh if balanced.

Making It Yours (Without Ruining It)

• Gluten-Free? Swap bulgur for more quinoa or millet. I’ve tried both—quinoa wins.
• No Broad Beans? Frozen edamame work. Chickpeas… not quite right texturally.
• Less Heat? Ditch the chilli or use sweet red pepper for colour.
• No Fresh Herbs? Don’t bother. Genuinely. Just make something else.
• Vegan? It already is!

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Bulgur turned to mush	Overcooked or soaked too long	Follow packet times strictly. Taste early.
Herbs went grey and soggy	Added while grains were warm	Always cool grains first—at least 10 mins.
Dressing felt too sharp	Used a big lemon and strong vinegar	Start with half and adjust to taste.

HOW TO MAKE MARY BERRY’S MOROCCAN SUMMER SALAD

1. Cook the grains – Cook bulgur and quinoa separately if needed. Taste early—they should be tender but not claggy. Drain well and spread out to cool.
2. Prep the veg – While the grains cool, finely slice the spring onions, red onion, chilli, and celery. Drain and rinse your beans.
3. Mix the base – Combine the cooled grains with the beans and chopped veg in a big bowl. Season generously with salt and pepper.
4. Make the dressing – Whisk the lemon juice, zest, vinegar, garlic, olive oil, salt and pepper in a jug.
5. Dress it up – Pour over the grain mixture and toss thoroughly so everything is glossy.
6. Add herbs last – Once fully cooled, fold in the chopped mint and parsley. Taste and tweak seasoning.

TIPS FROM MY KITCHEN

• I rinse the quinoa before cooking—it takes out the bitterness.
• I zest the lemon straight into the dressing jug to catch the oils.
• I chill the salad 15 mins before serving—makes the flavours pop.
• I sometimes add a pinch of cumin to the dressing when I’m feeling spicy.

STORAGE + SERVING

• Fridge: Keeps well for 3 days in an airtight container.
• Freezer: Don’t bother. The grains go weird and herbs collapse.
• Serve with: Grilled chicken, falafel, or lamb skewers. Also dreamy with a blob of hummus and flatbread.
• Leftover tip: Add to a lunchbox with a boiled egg and feta.

FAQs – Real Query Answers

Q: Can I use couscous instead of bulgur wheat?
A: Sort of. It works texturally, but it’s lighter—less bite. I prefer bulgur for the chew.

Q: Can I make this salad the night before?
A: Yes! Just keep the herbs separate and mix them in just before serving.

Q: What can I use instead of white wine vinegar?
A: Lemon juice works. Apple cider vinegar’s okay too, but a bit fruitier.

Q: Do I need to peel the broad beans?
A: If they’re older or tough, yes. I usually don’t bother with tinned ones though.

Try More Recipes:

• Mary Berry Hot Smoked Salmon Rice and Asparagus Salad
• Mary Berry Crab and Crayfish Salad
• Mary Berry Roasted Cauliflower Salad with Grainy Mustard Dressing
• Mary Berry Lemon and Tarragon Chicken