Name: Roasted tomato and pepper bulgur wheat salad
Prep time: 15 minutes
Cook time: 15 minutes
Yield: 3
Ingredients: 100g bulgur wheat; 450g cherry tomatoes; 1 red pepper, cut into chunks; 2 tbsp olive oil; 2 tbsp balsamic vinegar; handful fresh herbs (e.g. parsley, basil); freshly ground black pepper

Roasted tomato and pepper bulgar wheat salad

Bulgur wheat makes a great basis for salads and is quick and simple to prepare.

Serves

Prep

15 minutes

Cook

15 minutes

Each 300g serving contains (excludes serving suggestion)

KCal

252

Carbs

34.3g

Fibre

5.2g

Protein

6.0g

Fat

8.9g

Saturates

1.3g

Sugars

9.7g

Salt

0.02g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

100g bulgur wheat

450g cherry tomatoes

1 red pepper, cut into chunks

2 tbsp olive oil

2 tbsp balsamic vinegar

handful fresh herbs (e.g. parsley, basil)

freshly ground black pepper

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Method

Step 1

Preheat the oven to 220ºC/gas 7.

Step 2

Place the bulgur wheat into a bowl and pour over enough boiling water to cover by about 1cm. Leave to soak for 30 minutes, then drain off any excess liquid.

Step 3

Meanwhile, place the tomatoes onto a baking sheet with the peppers and roast for 10-15 minutes until softened.

Step 4

Gently toss through the bulgur wheat with the remaining ingredients and season well.

Recipe tips

For a gluten-free version, use quinoa in place of bulgur wheat.
This is also great served warm with chickpea, chicken or lamb tagine.
Freezing instructions: suitable for freezing once cooked. Defrost in the fridge or microwave to serve, or reheat in the oven or microwave.