ROASTED VEGETABLE, BULGAR AND CHICKPEA SALAD WITH FETA DRESSING
500ml low-sodium vegetable stock 5 tbsp red-wine vinegar 182g dry bulgar wheat 3 tbsp lemon juice 4 peppers, sliced 2 tsp crushed garlic 1 onion, diced 1 tsp dried origanum 8 tbsp olive oil 120g crumbled feta cheese 1 (400g) tin chickpeas, drained
1/ Preheat the oven to 200°C.
2/ In a saucepan, bring the stock to a boil before adding the bulgar wheat. Cover the pot until the stock begins to boil, then remove the saucepan from the heat. Allow the cooked bulgar to sit for 20 minutes.
3/ On a baking tray, place the peppers and onion with four teaspoons of the oil. Bake for 10 minutes, then flip over the peppers and onion and add the chickpeas to the tray.
4/ Cook for another 10 minutes or until the onion is golden and both onion and peppers are soft.
5/ In a small bowl, whisk together the vinegar, lemon juice, garlic, origanum, feta and the remaining four teaspoons oil. Toss the chickpea and veg mixture with the bulgar and drizzle with dressing.
Serves 4 | Ready in 25 mins 1 927kJ | 5g sat fat