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Middle Eastern Recipes

Feta & Charred Pepper Bulgur Wheat Salad

Feta & Charred Pepper Bulgur Wheat Salad

Feta & Charred Pepper Bulgur Wheat Salad

with a Honey Harissa Dressing

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Vibrant, colourful and full of flavour, this vegetarian favourite is one you'll be coming back to time and time again.

Tags:

Flexitarian

•Pescatarian

•Vegetarian

•Low-emission

Allergens:

Cereals containing gluten

•Sulphites

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active 15 minutes

DifficultyMedium

Ingredients

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

Nutritional information

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.

Utensils

•Baking Tray

•Kettle

•Lid

•Large Saucepan

•Zester

•Bowl

Instructions

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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