Women's Health - Shrink Your Sugar Belly - - DAYS 13-20 -

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

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