Roasted vegetable and bulgar wheat salad


This is a great dish for the summer and really good as a side dish to go with a BBQ or serve with salad and roasted chicken. Great served warm or cold.

Serves 4/6 generously

3 sweet potatoes peeled and cut into chunks
1 large red pepper, cut into chunks
1 large green pepper, cut into chunks
1 large yellow pepper, cut into chunks
2 courgettes, thickly sliced
8oz or 200g bulgar wheat

For the dressing:
1 garlic clove crushed
50ml extra virgin olive oil
50ml balsamic vinegar
squeeze of clear honey (about 2 tablespoons)
salt and pepper

Pre-heat oven to 180 degrees.
Drizzle some olive oil in a large baking tray and add the vegetables, tossing in the oil. Place in the oven and bake for about 45-50 mins, giving them a shake every so often.
Place bulgar wheat in a large bowl and pour boiling water over to more than cover – leave to soak.
In the meantime make the dressing by mixing ingredients together, season to taste.
When the roasted veg are ready, drain the bulgar wheat in a sieve squeezing out any liquid by pressing with the back of spoon.
Add the roasted veg and dressing to the bulgar wheat and mix thoroughly – add more salt and pepper if needed.

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