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Roasted chilli tomatoes with herby bulgar wheat
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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
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.
Typical values per serving:
9.9g fibre 9.8g protein
This recipe was first published in May 2014.