Bulgur Salad with Roasted Pepper
Fluffy bulgur with roasted red peppers, lentils, baby spinach, black olives, goat’s cheese, and a lemon and sherry-vinegar dressing.
Roast the peppers until their skin is lightly darkened all over; then peel, deseed, and combine them with the cooled bulgur. Bulgur cooking time and water quantity can vary with grain size, so follow the package instructions first.
Method
- 01
Roast the peppers
Heat the oven to 200 °C. Place the red peppers on a baking tray lined with baking paper and roast them, turning them with tongs as needed. Remove them, let them cool for a few minutes, peel and deseed them, then cut them into moderately sized squares.
- 02
Cook and cool the bulgur
Cook the bulgur with the water for the time stated on the package; as a reference, some varieties cook in 20 minutes. Drain if the package directs you to do so, fluff with a fork, and let cool.
20 min - 03
Combine the salad
Wash the baby spinach and parsley. In a large salad bowl, combine the cooled bulgur with the roasted peppers, cooked lentils, baby spinach, black olives, chopped parsley, and crumbled goat’s cheese.
- 04
Dress and serve
Mix the lemon juice, sherry vinegar, extra-virgin olive oil, salt, and black pepper. Add the dressing to the salad and toss until it coats the ingredients evenly. Serve immediately or refrigerate until serving.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.