Healthy living Moroccan bulgar wheat, lentil and feta salad recipe

  • Serves 4
  • 15 minutes to prepare and 25 minutes to cook
  • 178 calories / serving
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Whether its health or taste you're after, this recipe is packed with both. With a mixture of different components, this dish really comes to life and combines together to create an exotic taste sensation.

Preheat the oven to Gas Mark 5, 200°C, fan 180°C.

First combine the Caesar dressing with the ground cumin and mix well. This dressing can be kept in the fridge until you need it.

Toss the peppers, aubergine and courgettes in a large baking tin with the olive oil and seasoning. Bake in the oven until golden and cooked through (about 25 minutes).

Cook the bulgur wheat and lentils according to the package instructions and keep warm.

Combine the bulgur wheat and lentil mixture in a large bowl with the roasted vegetables and any juices left in the pan, mix through and season if required. Spoon into a serving bowl or platter and serve with the crumbled feta on top and the dressing drizzled over. This can be served warm or at room temperature. 

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  • Ingredients

  • 90ml (6 tbsp) Healthy Living Caesar Dressing
  • 10g (2 tsp) ground cumin
  • 1 red pepper, thickly sliced
  • 1 yellow pepper, thickly sliced
  • 1 large aubergines, halved widthways and cut into wedges
  • 2 courgettes, sliced thickly on the diagonal
  • 15ml (1 tbsp) olive oil
  • 2 x 70g Healthy Living Bulgar Wheat and Lentil Pots
  • 100g (4oz) Tesco Lighter Greek Salad Cheese
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  • Energy 748kj 178kcal 9%
  • Fat 7.8g 11%
  • Saturates 2.7g 14%
  • Sugars 10.1g 11%
  • Salt 0.6g 11%

of the reference intake
Carbohydrate 18.6g Protein 10.4g Fibre 5.2g

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