Baked Bulgur Wheat Salad with Roast Vegetables and Feta
Perfect for meal prep, this one pan roasted bulgur wheat salad is easy to prepare and keeps well in the fridge for up to 5 days. You can serve it hot or cold, and it goes well with most proteins or on its own.
Servings: 4 servings
Calories: 413kcal
Equipment
- mixing bowl
Ingredients
- 200 grams bulgur wheat 1 cup
- 2 courgettes/zucchini
- 1 bell pepper
- 1 red onion
- 200 grams cherry tomatoes
- 500 ml chicken or vegetable stock
- 100 grams feta cheese
- chopped parsley or basil optional, to garnish
Marinade
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp dried basil
- ¼ tsp salt
- 1 lemon juice of
- 1/8 tsp Black pepper
Instructions
- Preheat oven to 200c/400f/gas 6.
- Cut the courgette and bell pepper into 1 inch pieces. Slice the red onion into 2cm wedges.
- Add the marinade ingredients to a bowl and mix. Add in cut vegetables and tomatoes and toss to coat. Pour into a baking dish and roast in the preheated oven for 15 minutes.
- Remove from the oven and stir in the bulgur wheat. Gently mix then pour in the stock and mix again, making sure the bulgur is submerged.
- Cover tightly with foil, then return to the oven for 15-20 minutes.
- Scatter over crumbled feta cheese and optional chopped parsley or basil to serve.
- Serve warm or at room temp.
Notes
This baked bulgur wheat serves 3-4 as a main dish or 6 as a side.
Nutrition
Calories: 413kcal | Carbohydrates: 59g | Protein: 16g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 26mg | Sodium: 638mg | Potassium: 921mg | Fiber: 13g | Sugar: 10g | Vitamin A: 1503IU | Vitamin C: 86mg | Calcium: 205mg | Iron: 3mg