Mediterranean roasted vegetable salad
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- 2 red peppers, quartered and de-seeded
- 2 yellow peppers, quartered and de-seeded
- 2 small red onions, quartered
- 3 courgettes, thickly sliced
- 3 tbsp Asda Olive Oil
- 12 baby plum tomatoes
- 100g whole blanched almonds
- 1 level tsp ground cumin
- 1 level tsp ground coriander
- 300g bulgar wheat
- 400g can chickpeas, drained and rinsed
- 1 tbsp lemon juice
- Fresh coriander, chopped
Pre-heat the oven to 200C/180 Fan/Gas 6, and pre-heat the grill. Grill the peppers, skin-side-up, until the skin starts to blacken. Put in a bowl, cover with cling film and leave for 10 minutes. Remove the skin and cut into bite-size pieces.
Meanwhile, toss the onions and courgettes in 1 tbsp of the oil until coated. Spread out in a roasting tin and bake for 25-30 minutes. Add the tomatoes and cook for another 5 minutes.
Put the almonds on a baking tray and bake for 5 minutes to lightly toast.
Meanwhile, heat 1 tbsp of the oil in a pan, add the cumin and coriander and stir over a low heat for 1 minute. Remove from the heat, add the bulgar wheat and cover with boiling water. Cover the pan and leave for 15 minutes. Drain off any excess water.
Add the peppers, roasted veg, tomatoes, chickpeas and almonds to the bulgar wheat. Whisk the remaining oil with the lemon juice and coriander and stir into the rest of the salad.