- 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.