GRILLED MINI PEPPERS WITH RAINBOW BULGUR

SERVES 1 LARGE OR 2 SMALL PORTIONS

FOR THE PEPPERS:

2 cups (300 g) Padrón peppers

2 tbsp. olive oil

sea salt

freshly ground black pepper

sprig of rosemary (optional)

FOR THE BULGUR:

small onion

1 tbsp. oil

1 cup (80 g) bulgur wheat

1 cup (250ml) vegetable stock

1/2 bunch of scallions

1 large yellow pepper

3 cherry tomatoes

5 pitted dates

3–4 sprigs of flat leaf parsley

FOR THE DRESSING:

finely grated zest and juice of 1/2 small unwaxed lemon

1 1/2 tbsp. argan oil

1 tsp. light balsamic vinegar

1 tsp. tomato purée

1/2 tsp. harissa

1/2 tsp. ras el hanout

1 tsp. agave syrup

NUTRITIONAL VALUES

Calories: 621kcal
Fat: 23.7g (3.3g S.Fat)
Carbs: 99.9g
Protein: 14g
Sugar: 25.2g
Sodium: 527mg

METHOD

Preheat the oven to 200°C/400°F. Wash the Padrón peppers and pat them dry with paper towels before placing them in a heatproof dish in a single layer. Season with salt and pepper and drizzle with oil. If using, chop the rosemary and scatter it over the peppers. Bake for 20 minutes in the centre of the oven.

Meanwhile, prepare the onion for the bulgur salad by peeling and finely chopping it. In a pan, heat the oil and sauté the onion and bulgur over medium heat. Pour in the stock, stir well, and leave the bulgur to swell for about 10 minutes, covered, over low heat. Allow the pan to cool after removing it from the heat.

Trim and finely slice the scallions. Remove the seeds from the yellow pepper and cut it into bite-sized pieces. Cut the tomatoes in half. Dates and parsley, finely chopped

To make the dressing, combine all of the ingredients in a small bowl. Combine the bulgur, scallions, yellow pepper, tomatoes, dates, parsley, and dressing in a large mixing bowl. Place the Padrón peppers on top of the bulgur or serve alongside. This is ideal for making the night before because the flavour of the bulgur improves as it marinates in the dressing.