Recipes
Mediterranean roasted vegetable salad
Filling and nutritious, this dish contains protein-packed chickpeas and almonds.
Filling and nutritious, this dish contains protein-packed chickpeas and almonds.
Cook: 40 Mins
Serves: 4
Price: £1.97 per serving
Nutritional Information
Each 572g serving contains
Energy
3089kj
737kcal
3089kj
737kcal
37%
Fat
29.9g
29.9g
High
43%
43%
Saturates
3.2g
3.2g
Med
16%
16%
Sugars
17g
17g
High
19%
19%
Salt
0.4g
0.4g
Med
7%
7%
4
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
540kj/129kcal
Typical energy values per 100g:
540kj/129kcal
Ingredients
2 red peppers, quartered and de-seeded
2 yellow peppers, quartered and de-seeded
2 small red onions, quartered
3 courgettes, thickly sliced
3 tbsp Asda Olive Oil
12 baby plum tomatoes
100g whole blanched almonds
1 level tsp ground cumin
1 level tsp ground coriander
300g bulgar wheat
400g can chickpeas, drained and rinsed
1 tbsp lemon juice
Fresh coriander, chopped
Method
1
Pre-heat the oven to 200C/180 Fan/Gas 6, and pre-heat the grill. Grill the peppers, skin-side-up, until the skin starts to blacken. Put in a bowl, cover with cling film and leave for 10 minutes. Remove the skin and cut into bite-size pieces.
2
Meanwhile, toss the onions and courgettes in 1 tbsp of the oil until coated. Spread out in a roasting tin and bake for 25-30 minutes. Add the tomatoes and cook for another 5 minutes.
3
Put the almonds on a baking tray and bake for 5 minutes to lightly toast.
4
Meanwhile, heat 1 tbsp of the oil in a pan, add the cumin and coriander and stir over a low heat for 1 minute. Remove from the heat, add the bulgar wheat and cover with boiling water. Cover the pan and leave for 15 minutes. Drain off any excess water.
5
Add the peppers, roasted veg, tomatoes, chickpeas and almonds to the bulgar wheat. Whisk the remaining oil with the lemon juice and coriander and stir into the rest of the salad.
