Tabouleh with Roasted Peppers

Start making this in advance of when you want to eat it – the bulgar wheat and the peppers both need to cool down before you can assemble the salad.

  • 450ml water
  • 225g bulgar wheat
  • 3 peppers (any colour but green)
  • packet flat leaf parsley
  • packet mint
  • 1 clove garlic, crushed
  • juice of one lemon
  • 6 tbsp olive oil
  • salt and pepper

Preheat the oven to 210C/Fan 190C/Gas 7.  Add some salt to the water and bring it to the boil.  Pour in the bulgar wheat, stir, bring back to the boil, then reduce the heat and simmer for 5 minutes, stirring every now and then.  If the bulgar wheat hasn’t quite absorbed all the water after 5 minutes then give it another minute.  When it is done, empty it into your salad bowl and leave to cool.  Occasionally stirring it with a fork while it’s cooling will speed up the process and stop it from clumping up.

Deseed the peppers and cut them into strips.  Toss with some olive oil, salt and pepper and spread out on a large baking tray.  Roast in the oven for 20 minutes or so, until the edges of the peppers are blackening.  Leave to cool.

When everything’s cool, strip the leaves from the mint and finely chop it with the flat leaf parsley (a mezzaluna is good for this).  Mix the herbs with the lemon juice, olive oil, garlic clove and some more salt and pepper, then stir the mixture into the bulgar wheat.  Now stir through your cooled peppers and you’re done!  This will go well with any platter of salads.





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