Middle Eastern Style Charred Pepper Bulgur Wheat Salad
with Lemon, Rocket and Honey-Harissa Dressing
Inspired by the vibrant and veg-filled salads common in Middle Eastern and Levantine cuisine, this Middle Eastern Style Charred Pepper Bulgur Wheat Salad brings flavour through sun-dried tomato paste, lemon zest and a quick honey-harissa dressing for this vegetarian meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Bell Pepper
(May contain Celery)
2 unit(s)
Garlic Clove
120 grams
Bulgur Wheat
(Contains Cereals containing gluten)
125 grams
Baby Plum Tomatoes
40 grams
Wild Rocket
1 unit(s)
Lemon
50 grams
Harissa Paste
(Contains Sulphites)
25 grams
Sun-Dried Tomato Paste
100 grams
Greek Style Salad Cheese
(Contains Milk)
15 grams
Pumpkin Seeds
10 grams
Vegetable Stock Paste
Not included in your delivery
220 milliliter(s)
Boiled Water for the Bulgur
1 tbsp
Honey
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a half-full kettle.
Halve the bell pepper and discard the core and seeds. Cut lengthways into large wedges.
Lay the pepper wedges, cut-side down, onto a baking tray. Drizzle with oil, then season with salt and pepper.
When the oven is hot, roast on the top shelf until soft and slightly charred, 18-20 mins.
Meanwhile, peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large saucepan on medium-high heat. Stir in the garlic and fry until fragrant, 1 min.
Pour the boiled water for the bulgur (see pantry for amount) into the saucepan. Stir in the bulgur and vegetable stock paste, bring back up to the boil on high heat and simmer for 1 min.
Put a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
While the bulgur cooks, halve the baby plum tomatoes.
Roughly chop the rocket.
Zest the lemon, then juice one half into a small bowl and cut the other half into wedges.
Add the harissa and honey (see pantry for amount) to the bowl of lemon juice and mix to combine.
Set aside your honey-harissa dressing.
Stir the sun-dried tomato paste, lemon zest, tomatoes, rocket and olive oil for the dressing (see pantry for amount) into the bulgur to make your salad.
Season with salt and pepper. Crumble over half the Greek style salad cheese and stir to combine.
Share the bulgur salad between your bowls and top with the charred pepper.
Spoon over the honey-harissa dressing. Crumble over the remaining Greek style salad cheese.
Scatter over the pumpkin seeds and garnish with any remaining lemon wedges to finish.
Enjoy!
