Roast pepper and bulgur wheat salad

Roast pepper and bulgur wheat salad

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  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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