This is another warm bulgur recipe that is has a slighter stronger flavour than the Zesty Chickpea and Bulgur salad I posted a couple of days back. This is definitely more filling than the other because of the feta but is just as addictive because of the tangy balsamic vinaigrette dressing. 

This recipe however is not quick and actually takes a while IF you decide to roast the peppers yourself. Well there are actually a couple of ways to get your hands on roasted peppers. The easiest is out of the glass (store bought) and the other is to roast them in the oven. If you are lazy, I would suggest getting them store bought. I think the taste of store bought and homemade ain’t that huge. If it saves you loads of time. Go ahead and buy them roasted already! 

This recipe is inspired by closet cooking and is enough to feed about 3-4 people as a side salad.

2 red bell peppers

500g broccoli

1/2 onion

1/2 tsp thyme

2 tbs olive oil

salt and pepper

1/4 cup walnut

1/2 cup feta

1/2 tsp thyme

1/2 cup bulgur

1 cup water

Balsamic vinaigraette (Scroll down for recipe) 

1. Place the red peppers on a baking sheet with the cut side facing down, broil until the skins are blackened, about 10 minutes, place in a sealable container and let ‘steam’ for 20 minutes before pinching the skins off and slicing into 1/2 inch pieces.

2. Meanwhile, toss the broccoli in the oil, thyme, salt and pepper, place them on a baking sheet in a single layer and roast in a preheated 200 degree celsius oven until they start to caramelize, about 30 minutes, flipping them half way through.

3. Meanwhile, bring the water and bulgur to a boil, reduce the heat and simmer, covered, until the bulgur is tender and has absorbed the water, about 11 minutes, remove from heat and let sit for 5 minutes, covered.

4. Mix everything and enjoy.

Balsamic vinaigraette

1/4 cup balsamic vinegar

1/4 cup extra virgin olive oil

1 tablespoon Dijon mustard

1 teaspoon honey

1 large clove garlic (grated)

1/4 teaspoon salt

1/4 teaspoon pepper

1. Mix everything.

Hope you enjoy it!

Read the original on: riceandbread