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Feta & Charred Pepper Bulgur Wheat Salad

Feta & Charred Pepper Bulgur Wheat Salad

with a Honey Harissa Dressing
4.5(262)
Recipe Development Team
Recipe Development TeamUpdated on March 31, 2026
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Calories
: 
641 kcal
Protein
: 
20.7g protein
Total
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Sulphites
  • Milk
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Bell Pepper

(May contain traces of: Celery)

120 grams

Bulgur Wheat

(Contains: Cereals containing gluten)

125 grams

Cherry Tomatoes

40 grams

Wild Rocket

1 unit(s)

Lemon

50 grams

Harissa Paste

(Contains: Sulphites)

15 grams

Honey

25 grams

Sun-Dried Tomato Paste

100 grams

Feta Cheese

(Contains: Milk)

15 grams

Pumpkin Seeds

Not included in your delivery

240 milliliter(s)

Boiled Water for the Bulgur

¼ tsp

Salt

1 tbsp

Olive Oil

Energy (kcal)641 kcal
Energy (kJ)2680 kJ
Fat31.1 g
of which saturates11.1 g
Carbohydrate75.2 g
of which sugars20 g
Dietary Fibre10.2 g
Protein20.7 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Kettle
•Lid
•Large Saucepan
•Zester
•Bowl

Instructions

PDF
Char the Pepper
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a half-full kettle.

Halve the bell pepper and discard the core and seeds. Cut lengthways into large wedges.

Lay the pepper wedges, cut-side down, onto a baking tray. Drizzle with oil, then season with salt and pepper.

When the oven is hot, roast on the top shelf until soft and slightly charred, 18-20 mins.

Cook the Bulgur
2

Next, pour the boiled water (see pantry) into a large saucepan. Stir in the bulgur with the salt (see pantry), bring back up to the boil on high heat and simmer for 1 min.

Put a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Prep the Veg
3

Whilst the bulgur cooks, half the cherry tomatoes.

Roughly chop the rocket.

Zest the whole lemon, then juice one half and cut the other half into wedges. 

Make the Dressing
4

In a small bowl, combine the lemon juice with the harissa and honey.

Set aside your honey harissa dressing.

Make the Salad
5

Once the bulgur is cooked, stir in the sun-dried tomato paste, lemon zest, tomatoes, rocket, and olive oil (see pantry).

Crumble over half the feta and stir to combine.

Serve
6

Divide the bulgur salad between your bowls and top with the charred pepper. Crumble over the remaining feta.

Spoon over the honey harissa dressing.

Scatter with the pumpkin seeds and garnish with the lemon wedges to finish.

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