Special Diet

Bulgar Salad with Roasted Peppers on Little Gem

cook 30 mins
  • 200 g (7 oz) fine-ground bulgar wheat
  • 1 tablespoon tomato purée
  • juice of 1 1/2 lemons
  • 5 tablespoons extra virgin olive oil
  • 1 red chilli, finely chopped
  • 200 g (7 oz) roasted red peppers (from a jar), drained and diced
  • 8 spring onions, finely sliced
  • 300 g (10 oz) tomatoes, diced
  • 50 g (2 oz) flat leaf parsley, roughly chopped
  • 25 g (1 oz) mint leaves, roughly chopped
  • 4 little gem lettuces, leaves separated
  • salt
  • Tip the bulgar wheat into a bowl, pour over 125 ml (4 fl oz) boiling water, stir, then cover and leave for 10–15 minutes until the grains are tender.
  • Add the tomato purée, lemon juice, olive oil, the red chilli and some salt to the bulgar wheat mixture and mix thoroughly.
  • Add the roasted red peppers, spring onions and tomatoes, together with the parsley and mint, and mix well.
  • Arrange the lettuce leaves around the edges of a platter with the bulgar salad in the centre. Use the leaves to scoop up the bulgar mixture and eat.
Like This? Try These
More on Food