Roasted Cherry Tomato and Bulgur Wheat Salad
Updated: May 20, 2020
My last post before I go into isolation in New Zealand. Hopefully I can make something whilst i'm in The Shire but it will take some time as I'll be isolated in the outhouse so that I don't risk infecting my mum! New Zealand is geographically quite lucky when in the throws of a pandemic, however, that does mean that kiwis travelling home are the biggest risk (AKA me).
I'm acutely aware of my luck being able to travel home to such a beautiful place so I'll try my best to create content and not whine (there isn't much to whine about for me to be honest).
Hopefully, anyone who's really struggling right now can get some joy from my content! It's the least I can do. This beautiful, fresh salad is a new one for me but I loved it so much that I thought i'd share it on here for you all to try out whilst in isolation xxx
You can substitute balsamic glaze for your favourite acidic/sweet salad dressing. Maybe whisk some juiced lemon with honey, salt, and pepper.
If you want to throw in more veg, some good options would be: baby beets, cubed pumpkin, courgette, cucumber, cauliflower, and radishes.
The bulgur wheat can be deceptive; make sure you try it before serving it (I have made this mistake and I had a very chewy salad).
3 cups of cherry tomatoes, halved
2 tablespoons of honey
3 tablespoons of olive oil
2 teaspoons of salt
2 cups of cooked bulgur wheat (follow packet instructions)
1/2 cup of roughly chopped, fresh mint leaves
1/3 cup of crumbled feta
2 avocados, cubed
Sweet balsamic glaze
Preheat your oven 190℃ (375℉).
In a small oven-proof dish, place half of your cherry tomatoes, cut-side up. Keep them crowded and packed in together.
Using a fork, whisk together the honey, olive oil, and 1 teaspoon of salt. Drizzle this over the cherry tomatoes in your oven-proof dish.
Place the cherry tomatoes in the oven for 30 minutes.
Meanwhile, mix together your bulgur wheat, mint, feta, avocado, remaining tomatoes, and salt.
When the cherry tomatoes in the oven are done, let them cool before you spoon them over your salad.
Pour the pan juices over the salad and serve with the balsamic glaze.
Simple as! Enjoy my salty friends!!