Middle Eastern Style Charred Pepper Bulgur Wheat Salad

Name: Middle Eastern Style Charred Pepper Bulgur Wheat Salad with Lemon, Rocket and Honey-Harissa Dressing
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 2 unit(s) Bell Pepper**; 2 unit(s) Garlic Clove**; 120 grams Bulgur Wheat; 125 grams Baby Plum Tomatoes; 40 grams Wild Rocket**; 1 unit(s) Lemon**; 50 grams Harissa Paste; 25 grams Sun-Dried Tomato Paste; 100 grams Greek Style Salad Cheese; 15 grams Pumpkin Seeds; 10 grams Vegetable Stock Paste; 220 milliliter(s) Boiled Water for the Bulgur; 1 tbsp Honey; 1 tbsp Olive Oil for the Dressing

with Lemon, Rocket and Honey-Harissa Dressing

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Inspired by the vibrant and veg-filled salads common in Middle Eastern and Levantine cuisine, this Middle Eastern Style Charred Pepper Bulgur Wheat Salad brings flavour through sun-dried tomato paste, lemon zest and a quick honey-harissa dressing for this vegetarian meal.

Tags:

Veggie

•New

•Climate Conscious

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.

Total30 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Bell Pepper**

2 unit(s)

Garlic Clove**

120 grams

Bulgur Wheat

125 grams

Baby Plum Tomatoes

40 grams

Wild Rocket**

1 unit(s)

Lemon**

50 grams

Harissa Paste

25 grams

Sun-Dried Tomato Paste

100 grams

Greek Style Salad Cheese

15 grams

Pumpkin Seeds

10 grams

Vegetable Stock Paste

Not included in your delivery

220 milliliter(s)

Boiled Water for the Bulgur

1 tbsp

Honey

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)2680 kJ

Energy (kcal)640 kcal

Fat30.3 g

of which saturates10.2 g

Carbohydrate76.2 g

of which sugars21.2 g

Dietary Fiber11.4 g

Protein20.6 g

Salt3.1 g

Potassium65.2 mg

Calcium43.2 mg

Iron0.3 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Garlic Press

•Lid

•Large Saucepan

•Zester

•Small Bowl

Instructions

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.

Meanwhile, peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large saucepan on medium-high heat. Stir in the garlic and fry until fragrant, 1 min.

Pour the boiled water for the bulgur (see pantry for amount) into the saucepan. Stir in the bulgur and vegetable stock paste, 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.

While the bulgur cooks, halve the baby plum tomatoes.

Roughly chop the rocket.

Zest the lemon, then juice one half into a small bowl and cut the other half into wedges.

Add the harissa and honey (see pantry for amount) to the bowl of lemon juice and mix to combine.

Set aside your honey-harissa dressing.

Stir the sun-dried tomato paste, lemon zest, tomatoes, rocket and olive oil for the dressing (see pantry for amount) into the bulgur to make your salad.

Season with salt and pepper. Crumble over half the Greek style salad cheese and stir to combine.