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Vegetable salad with bulgar (v)

This warm salad is easy to prepare and delicious to eat; serve as a main or side dish, to taste.
Vegan.
Serves 3 - 4.


Original post (with pictures) here.


Ingredients:
1 cup fine-grained uncooked bulgar (you could also use larger sizes; if so, adjust the cooking time for the bulgar as recommended for the size you use)
1 large yellow capsicum (pepper), sliced
1 medium zucchini, sliced
2 medium carrots, chopped
~10 cherry tomatoes, halved
4 tbsp lemon juice
2 1/2 tsp agave
1 tsp dried oregano
1 tsp dried basil

Oil, as needed, for cooking vegetables

Method:
1. Rinse and drain the bulgar, then set aside while you prepare the vegetables.
2. Heat a non-stick pan over medium-high heat and saute the capsicum, zucchini and carrot for 5 - 10 minutes.
3. While the vegetables are cooking, combine the lemon juice, agave, dried oregano and dried basil in a cup or shallow dish. Stir to combine. Pour half over the vegetables as they are cooking and set the remainder aside.
4. When the carrot is starting to soften (after ~10 minutes of cooking), reduce the heat and add the halved cherry tomatoes to the vegetable mix.
5. In a separate saucepan, add 2 cups of water to the 1 cup of bulgar. Cover and bring to the boil, then reduce heat and simmer for 2 minutes. Turn off heat and allow to stand in the saucepan for a further 4 minutes.
6. Combine the vegetables and bulgar and top with the remaining lemon dressing.
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