Roast pepper & bulgur wheat salad
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
Ingredients
- 2 red bell pepper
- 1 yellow pepper, cored and sliced
- garlic, crushed
- flaky sea salt
- 3 Tbsp olive oil, to drizzle
- 1/2 lemon, cut into 8 slices for garnishing
- 2 Tbsp fresh parsley, finely chopped
- 250 g bulgar wheat
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 180°C.
- Halve red and yellow peppers and place on a baking tray. Drizzle with olive oil, scatter with sliced garlic and sea salt.
- Roast for 30 minutes or until charred and slightly soft. Transfer the peppers, along with any juices, to a bowl, cover with clingfilm and allow to steam for a few minutes.
- Remove the skins from the peppers and toss the flesh with olive oil, the juice of lemon, seasoning, finely chopped parsley and bulgur wheat, cooked according to package instructions.
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