Sweet potato salad
This simple healthy salad of baked potato chunks makes a great alternative to mayonnaise-based versions
Charred aubergine, pepper & bulgur salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 175g bulgur wheat
- 2 tbsp sundried tomatopaste
- 4 baby aubergineseach sliced lengthways into 3
- 1 red peppersliced lengthways into 1cm pieces
- 2 tsp olive oil
- handful basil leaves
Nutrition: per serving
- kcal198
- fat3g
- saturates0g
- carbs38g
- sugars6g
- fibre6g
- protein6g
- salt0.2glow
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.
