ROASTED PEPPER AND BULGAR WHEAT SALAD

‘n Heerlike ligte slaai saam met gebraaide hoender of braaivleis.

1 red pepper
1 yellow pepper
1 onion, cleaned and cut into slices
2 tablespoon olive oil
3 garlic cloves
sea salt
½ lemon
chopped parsley
2 cooked cups of bulgur wheat
fresh salad leaves of your choice

Preheat the oven to 180°C.
Cut the red and yellow peppers into quarters and place on a baking tray. Add slices of onion and whole garlic cloves.
Drizzle with olive oil, scatter with sea salt.
Roast for 30 minutes or until charred and slightly soft.
Transfer the peppers and onion, along with any juices, to a bowl.
Squeeze out the soft centre of the garlic cloves into the bowl and cut the remaining garlic skins into small pieces into the same bowl.
Toss with the juice of lemon, seasoning, finely chopped parsley and bulgur wheat.
Add your cut salad leaves, toss and set aside till serving.

Recipe: Amanda Conradie
Photo: Elize de Kock