Posted on September 01, 2015 by Jenny Cromack

Here is a great vegetarian bulgar wheat salad that packs a little punch! Make in bulk for so you can use for several lunches throughout the week.

If you fancy some meat with it then chicken or prawns are a great option.

Kcal 448, Protein 10g, Carbs 75g, Fat 14g Sat 2g

Ingredients 

• 1 tbsp vegetable oil
• 2 tbsp clear organic honey
• 2 tsp harissa
• 2 small aubergines, cut into wedges
• 1 red pepper, deseeded and cut into chunks
• 140g bulgar wheat
• zest and juice ½ lemon
• large handful mint leaves, chopped

Method

1. Pre heat the oven to 180 degrees. Mix together the oil, honey and harissa, then drizzle half over the aubergines and pepper add a crack of black pepper and a garlic clove finely chopped
2. Cook the veg for 10-15 mins, turning until lightly charred and cooked through.
3. Meanwhile, tip the bulgar wheat into a large bowl and pour over boiling water so it is well covered. Let it sit for 10 mins until softened and fluffy, drain.
4. Pour over the remaining dressing, the lemon juice, zest and mint leaves. Season well and toss everything together.
5. Serve the roasted vegetables on top of the bulger