Photo of Sweet potato, bulgur wheat parma ham salad by WW

Sweet potato, bulgur wheat parma ham salad

Points® value
Total Time
30 min
10 min
20 min
The mix of textures and sweet-salty flavours makes this a dish to satisfy the senses.


Bulgur wheat, dry

150 g

Sweet potato, raw

400 g, peeled and cut into 1 cm cubes

Olive Oil

2 teaspoon(s)

Basil, fresh

4 tablespoon(s), torn

Parsley, fresh

2 tablespoon(s), chopped

Lemon Juice, Fresh

2 tablespoon(s)


50 g

Asda Italian Prosciutto

70 g, torn

Bertolli Pasta Sauces Pecorino

25 g, shaved


  1. Preheat the oven to Gas Mark 7/220ºC/fan oven 200ºC. Place the bulgur wheat in a large bowl, cover it with boiling water and leave it to absorb the water for 20 minutes.
  2. Meanwhile, place the sweet potatoes in a roasting tin, drizzle with 1 teaspoon of the olive oil and season well. Roast for 20 minutes, or until lightly charred, turning occasionally. Drain the bulgur wheat well, pressing out any excess moisture, and combine it with the sweet potatoes. Add the basil, parsley and a squeeze of lemon juice and season well.
  3. Put the remaining olive oil in a mixing bowl with another squeeze of lemon juice and season. Add the rocket, prosciutto and pecorino to the bowl and combine well, using your hands. Arrange the bulgur wheat and sweet potatoes on a serving dish and top with the prosciutto, pecorino and rocket. Serve.