Mediterranean roasted vegetable salad

Mediterranean roasted vegetable salad

Filling and nutritious, this dish contains protein-packed chickpeas and almonds.

By , 21 September 2015

Be the first to rate this recipe

Mediterranean roasted vegetable salad
  • 40 Mins

  • Serves: 4

  • Price: £1.97 per serving

Nutritional Info
Each 572g serving contains
  • Energy

    3086KJ

    737KCAL

    37%
  • Fat

    29.9g

    high

    43%
  • Saturates

    3.2g

    low

    16%
  • Sugars

    17g

    low

    19%
  • Salt

    0.4g

    low

    7%
4
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 540kJ/129kcal.
Ingredients
  • 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
Method
  • 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.