Flaming Pepper Salad with Basil Yogurt
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Prep: 15 mins Cook: 20 mins
Multicoloured peppers are charred to make them tender and sweet with a hint of smoke, then tossed through lemony spinach-studded pearls of bulgar wheat and served with creamy splodges of herby basil yogurt.
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570 kcal
(per portion)
Ingredients you'll need
  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • 150g bulgar wheat
  • 1 garlic clove
  • 1 lemon
  • A handful of basil, leaves only
  • 150g Greek style yogurt
  • 50g baby leaf spinach
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 300ml boiling water
Step by step this way
  • 1.

    Heat your oven to 220°C/Fan 200°C/Gas 7. Put a baking tray on the top shelf to heat up. Cut the peppers into 1-2cm slices, discarding the seeds and white bits. Toss with 1 tbsp oil and a little salt and pepper. Tumble onto the warm tray. Roast for 10-15 mins or till a little charred around the edges.

  • 2.

    Tip the bulgar wheat into a heatproof bowl and stir in a pinch of salt. Pour over 300ml boiling water and cover the bowl with cling film or a large plate. Set aside for 15 mins.

  • 3.

    Zest the lemon into a bowl. Roughly chop the basil leaves and add to the bowl with the zest, along with the yogurt and a pinch of salt and pepper. Stir well to combine.

  • 4.

    Squeeze the lemon juice into a separate bowl. Peel and grate in the garlic. Stir in 1 tbsp olive oil. When the bulgar is cooked, stir the dressing into it along with the spinach leaves and the cooked peppers.

  • 5.

    Pile the salad onto plates and serve with generous dollops of the basil yogurt.

This recipe is from
See this week's box