More grains, more gains: spotlight on bulgur wheat

Ingredients

For the salad

• 3 whole red and yellow peppers
• 8 tomatoes, halved
• ¼ cup olive oil
• 2 cloves cracked garlic
• 2 sprigs of thyme
• 1 tablespoon Woolworths harissa spice (or paprika)
• 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 tablespoon olive oil
• 20 g soft herbs (such as mint, basil or parsley), chopped
• sea salt and freshly ground black pepper, to taste
• 2 - 3 tablespoons water

Method

1. Preheat the oven to 200 degrees Celsius and line a baking sheet with tin foil.
2. Bring 2 cups salted water to the boil, add the bulgur wheat and cook for 8-10 minutes until tender, then drain to cool.
3. Place the halved tomatoes on the lined baking sheet and drizzle with olive oil. Add the cracked garlic cloves, thyme, salt and pepper. Roast until juices are gone.
4. Drizzle the peppers with a little olive oil and chargrill in a cast iron pan over medium to high heat.
5. Marinate the warm tomatoes in olive oil and harissa spice.
6. Seal the peppers in a Ziploc bag, sweat for 10 minutes, then peel off the skin and remove the stem and seeds. Add the peppers to the tomatoes and toss.
7. Blend the dressing ingredients, adding water to loosen and season to taste.
8. 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.