Bulgar Wheat Salad with Butternut, Red Pepper and Chickpeas

Updated at: Sat, 09 Dec 2023 19:42:49 GMT

Step 1

In a small saucepan, combine the water and stock cube and bring to the boil. Add the Bulgar wheat and reduce heat to low. Simmer for 2 minutes, then remove from the heat, cover and leave for 20-25 minutes until all the water has been absorbed. Fluff Bulgar wheat wit(h a fork.

Step 2

Heat oven to 180 degrees. Cut the butternut and red pepper into cubes (approx 1cm). Place in ovenproof dish and add harissa paste, salt, pepper and olive oil. Mix and roast in oven for approximately 30 minutes mixing every few minutes until butternut softened.

Step 3

Once cooked, remove from the oven. In the same dish, add the chickpeas and fluffed Bulgar wheat. Add lemon juice and mix gently ensuring the Bulgar wheat is covered with all the juices from the roasting dish. Add additional salt and pepper to your taste. If you feel the Bulgar wheat is a bit dry for your taste, then add a bit extra olive oil.

Step 4

Keeps in refrigerator for up to 3-4 days.

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