Bulgar and Mediterranean veg salad

This quick and simple dish can be made quickly to fill up hungry tummies. Use this recipe as it is, or add to it to create your own styles such as chillis, feta or chicken.

Recipe Details

Serves: 4
Prep Time: 10 mins
Cook Time: 30 mins
Ready In: 40 mins
Difficulty: Easy

Meal prep storage

Store in an airtight container in the fridge for up to 3 days. Versatility: Can be reheated thoroughly or enjoyed cold as a salad-style meal.

Ingredients

--- The Grain Base ---
400g bulgur wheat
800ml boiling water (or vegetable stock for extra depth)
3 tsp salt
1 tbsp curry powder
--- The Roasted Vegetables ---
1 courgette (zucchini), cubed
1 aubergine (eggplant), cubed
1 red pepper, chunks
1 yellow pepper, chunks
1 onion, chopped
3 tbsp avocado or olive oil
1 tbsp Garam Masala
--- To Finish ---
1 bunch fresh coriander, chopped

Method

Start the oven, putting it on 180 degrees Celsius. Line a baking tray with baking paper and place the chopped veg over the tray, mixing through 2 tsp salt, 2 tbsp oli and the Garam Masala. Pop in the oven for 20 mins or until soft and cooked through.

Meanwhile, put a large pan on a medium/low heat and sauté the onion with 1 tbsp oil for around 5 minutes until golden. Add 1 tsp salt, 1 tbsp curry powder and the bulgar, stir together then pour over the boiling water. Allow to gently bubble away for 10 - 15 minutes, until cooked through and soft to bite.

Now mix together in a large bowl the veg and bulgar, add the chopped Corriander and serve.

Enjoy!