Ingredients

Method

• 2 red peppers
• 2 yellow peppers
• 3 T olive oil
• Garlic
• Sea salt
• 1 T olive oil
• 1/2 lemon
• Chopped parsley
• 2 cups bulgur wheat

Method

Ingredients

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.