Moroccan bulghar wheat and feta salad

Prep: 15 mins

Cook: 25 mins

A healthy and delicious combination that is ideal as a main course.

90 ml light Caesar dressing

2 tsp ground cumin

1 red pepper, thickly sliced

1 yellow pepper, thickly sliced

1 large aubergines, halved widthways and cut into wedges

2 courgettes, sliced thickly on the diagonal

1 tbsp olive oil

140g Bulghar wheat

100g light feta cheese

Preheat the oven to 200°C / 400°F / Gas mark 6.

Line a baking tray with greaseproof paper and set aside.

In a bowl, combine the Caesar dressing with the ground cumin and mix well.

Toss the peppers, aubergine and courgettes in a bowl with the olive oil, salt and pepper then bake in the oven for 25 minutes or until golden.

Cook the bulghar wheat according to the package instructions.

Combine the bulghar wheat with the roasted vegetables and any juices left in the baking tray.

Spoon into a serving bowl or platter with the dressing drizzled over with crumbled feta on top.

Serves
4

Preparation Time
15 minutes

Cooking Time
25 minutes

Main ingredients
Dairy, Cheese, Vegetables, Grains

Recipe Type
Dinner, Healthy, Salads, Vegetarian

Special Info
Vegetarian

Level of Difficulty
Easy

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