Bulghur Wheat Salad

On these hot summer nights, I haven't really wanted to eat much more than a salad for dinner.  Teenagers though, need filling up, so adding grains to salad and vegetable ingredients is a great way to satisfy everyone.  This salad was tasty and filling.

Bulghur Wheat Salad

Ingredients

1-1/4 cups bulgur wheat
1 tsp ground oregano
2-1/2 cups boiling water
2 medium courgettes (zucchini) - sliced lengthwise down the middle and then crosswise into diagonal slices
1 large red pepper - sliced into strips
Olive oil
2 medium carrots - grated
2 spring onions - sliced thinly
handful pine-nuts
large handful fresh mint - chopped


Dressing

2 tbsp Olive oil
1 tbsp Balsamic vinegar
1 tbsp Dijon mustard
1 orange - juice only
Honey - a little drizzle


Put the bulgur wheat into a large bowl and mix in the oregano. Pour the boiling water over and cover with a lid. Set aside for approx. 20 mins.

Combine the courgettes and peppers in a bowl. Give them a good drizzle of olive oil and stir well. Transfer veggies onto a baking tray and roast in the oven - approx. 200 degrees C - for 20 mins.

Meanwhile, make the dressing by combining dressing ingredients in a small jar. Shake well and put aside.

When the bulgur wheat is cooked, fluff it through with a fork and transfer to a large serving bowl. Mix in the roasted veggies, carrots, spring onions, pine-nuts and mint. Drizzle over just a little dressing and mix through. Refrigerate until ready to serve.

Just before serving, mix in more dressing to suit your tastes (some people like just a little and others like it soaked right through the salad).

Enjoy!

Caryl ♥