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Nutrition: per serving

  • kcal198
  • fat3g
  • saturates0g
  • carbs38g
  • sugars6g
  • fibre6g
  • protein6g
  • salt0.2g
    low

Method

  • step 1

    Prepare bulgur following pack instructions. Tip into a large bowl and stir through the tomato paste. Season.

  • step 2

    Heat a BBQ or griddle pan to high. Drizzle the aubergines and red pepper with the oil and cook for 5 mins on each side until lightly charred.

  • step 3

    Stir the aubergines and red pepper into the bulgur mixture, then season and stir through the basil.

Recipe from Good Food magazine, August 2012

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Comments, questions and tips (4)

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Overall rating

A star rating of 4.3 out of 5.4 ratings
RosieVimes avatar

RosieVimes

A star rating of 4 out of 5.

Thought this was nice, but nothing special. Made a good working lunch.

eleanormayo

A star rating of 4 out of 5.

We had this as a main course salad with added courgettes, would recommend.

msaquarius

great salad. could be enhanced with some zucchini olives nuts or seeds.

Frantic Flapjack

A star rating of 4 out of 5.

I used couscous instead of bulghar wheat and pesto instead of tomato paste as I already had an open jar in the fridge. Very tasty and fresh flavours.

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