Ingredients

Method

• 3 whole red and yellow peppers
• 8 tomatoes, halved
• ¼ cup olive oil
• 1 T Woolworths harissa spice (or paprika or steak spice)
• sea salt and freshly ground black pepper, to taste
• 150 g Woolworths bulgur wheat, uncooked
• 1 large red onion, thinly sliced
• fresh herbs, to garnish
For the dressing, blend:
• 3 baby spring onions, chopped
• 1 clove garlic
• ½ lemon, juiced
• 3 T olive oil
• 20 g soft herbs (such as mint, basil or parsley), chopped
• sea salt and freshly ground black pepper, to taste
• 2 – 3 T water

Method

Ingredients

1. Bring 2 cups salted water to the boil, add the bulgur wheat and cook for 8–10 minutes until tender, then drain to cool.

2. Light a braai and, when the coals have started to form, place the whole peppers and the halved tomatoes on the grid to slowly scorch and char, until blackened – don’t be alarmed this adds flavour. They should just give when moved with the tongs but not collapse completely.

3. Mix the olive oil and harissa spice. Place the warm tomatoes in a large bowl and pour over the oil mixture and marinate while you complete the salad.  Place the peppers in a Ziploc bag and seal. Sweat for 10 minutes, then peel off the skin and remove the stem and seeds. Add the peppers to the tomatoes and toss.

4. Blend the dressing ingredients, adding water to loosen and season to taste.

5. Add the bulgur wheat to the tomatoes and peppers, toss and serve topped with red onion and the dressing on the side. Garnish with fresh herbs.

Cook’s note: Add a shake or two of Woolworths’ red wine vinegar or white balsamic condiment to the dressing if you like. This salad is delicious served with dollops of plain yoghurt and or crumbled feta and a leg of lamb or crispy lamb chops on the braai

Find more salad recipes here. 

Videography: Xolisani Khumalo
Video editing: Barry de Villiers