Roasted Vegetable & Bulghar Wheat Salad



  • 1 red onion, peeled and thickly sliced
  • 2 red capiscums, deseeded and halved
  • 1 yellow capsicum, deseeded and halved
  • 1 cup cherry tomatoes
  • Olive oil spray
  • 1  1/2 cups bulghar wheat
  • 3 cups vegetable stock
  • Handful of fresh basil leaves, torn slightly
  • 6 Tbspn balsamic dressing


Step 1. Preheat oven to 200ºC.

Step 2. Place vegetables in a lightly-greased ovenproof dish. Spray with olive oil and cook for 25 minutes.  Remove tomatoes after 10 minutes of cooking.

Step 3. Place capsicums in a bag. Leave to cool slightly.

Step 4. Meanwhile, place bulghar wheat in pan. Pour in vegetable stock. Cover with a lid and bring to the boil.

Step 5. Reduce heat and simmer for about 12-15 minutes, stirring occasionally, until all liquid has been absorbed. Stand for 5 minutes before fluffing up with a fork.

Step 6.  Place bulghar wheat into a bowl.

Step 7. Peel skin from capsicum and chop roughly. Add to bulghar wheat with tomatoes, red onion, basil leaves and dressing. Toss lightly and serve warm with grilled meat.



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