Bulgur Wheat with Roasted Red Peppers, Tomatoes, Feta & Pine Nuts
This all-in-one vegetarian recipe from The Roasting Tin is a brilliant quick and easy midweek meal for the summer months, full of Mediterranean flavours.
From the book
The roasted tomatoes and peppers create their own dressing for this quick bulgur wheat salad, so there’s no need to add extra, though a squeeze of lemon juice won’t go amiss if you feel a citrus kick is needed. If you prefer your roasted red peppers less al dente and more charred, by all means stick them in the oven by themselves for 15 minutes before adding the cherry tomatoes and garlic.
|2||red peppers, cut into chunks|
|4||garlic cloves, skin on|
|2 tbsp||olive oil|
|sea salt & freshly ground black pepper|
|flat leaf parsley, basil or other soft herbs|
1. Preheat your oven to 180C fan/200C/gas 6. Place the chopped red peppers, cherry tomatoes and garlic cloves in a large baking tray, drizzle with the olive oil and scatter with sea salt & freshly ground black pepper. Place in the preheated oven to roast for 15 minutes. Scatter over the pine nuts and return to the oven for a further 5 minutes.
2. Tip the bulgur wheat into the roasting tin and gently stir it through the peppers and tomatoes. Add the stock and mix well so that the wheat is submerged. Cover tightly with tinfoil, then return to the oven for a further 15 minutes to cook.
3. Remove the tinfoil and scatter the salad with the feta cheese and herbs. Taste and season with sea salt and black pepper as needed, and serve hot.