roasted veg and chickpea bulgur wheat salad

bulgur wheatingredients

  • 1 small baby marrow , halved and sliced
  • 1 small red pepper, deseeded and cubed
  • 1 small yellow pepper, deseeded and cubed
  • 1 small green pepper, deseeded and cubed
  • 1 small aubergine, cut into small pieces
  • 1 can drained and washed chickpeas
  • 2 tbsp olive oil
  • 150g bulgur wheat
  • 2 tbsp roughly chopped parsley
  • 4 tbsp roughly chopped coriander
  • ½ tsp ground roasted cumin seeds
  • 1½ tsp ground ginger powder
  • 1½ tsp ground cinnamon powder
  • ½ tsp paprika
  • 2 tbsp extra virgin olive oil
  • 2 tsp sesame seeds
  • finely grated zest and juice of a ½ lemon
  • feta cheese cubes
  • pomegranate seeds (optional)
  • water to cook bulgur wheat as per pack instruction (water quantities vary depending on thickness and also whole-wheat/processed nature)

easy peasey recipe

  1. preheat the oven to 200ºc . place the vegetables onto a baking sheet and drizzle with the olive oil. season with salt and pepper to taste. place into the oven and roast for 10 minutes or until just coloured and softened.
  2. meanwhile combine the bulgur wheat and water in a saucepan and bring to the boil over a medium heat. reduce the heat, cover and simmer for approximately 15 minutes until the liquid has been absorbed.
  3. fluff up the bulgur wheat with a fork and stir in the herbs, spices, extra virgin olive oil, grated lemon zest and juice, and finally the roasted vegetables. season generously to taste.
  4. top with crumbled feta cheese and pomegranate seeds
  5. serve with hummus and/or toasted breads

enjoy 🙂