zoom Roasted chilli tomatoes with herby bulgar wheat

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Roasted chilli tomatoes with herby bulgar wheat

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Roasted chilli tomatoes with herby bulgar wheat

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2

    Ingredients

    300g pack Red Choice Tomatoes, halved
    2 cloves garlic, finely chopped
    1 red chilli, finely chopped
    25g pack fresh chives, chopped
    1 tbsp extra virgin olive oil
    150g bulgar wheat
    500ml hot Cooks' Ingredients Vegetable Stock

    Method

    1. Preheat the oven to 200°C, gas mark 6. Place the tomatoes, cut-side up, in a small roasting tin. Scatter over the garlic, chilli and half the chives then drizzle with the oil. Season and roast for 20 minutes or until softened.

    2. Meanwhile, cook the bulgar wheat in the stock, covered, for about 15 minutes until tender and the liquid has been absorbed. Stir in the remaining chives.

    3. Serve the tomatoes on top of the bulgar, with the juices spooned over.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary