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Roasted tomato and pepper bulgar wheat salad

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Roasted tomato and pepper bulgar wheat salad
Bulgar wheat makes a great basis for salads and is quick and simple to prepare.
Serves
3
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
2
Ingredients

Ingredients

100g bulgar 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

Method

Recipe tips
  • For a gluten-free version, use quinoa in place of bulgar wheat.
  • This is also great served warm with chilli, 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.
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