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Grid Iron Meat

Roasted Red Pepper & Bulgur Salad

A colourful, make-ahead-friendly salad that brings together the sweetness of roasted red peppers with nutty bulgur wheat, fresh herbs, and a lemony dressing. Ideal as a side dish or a light lunch, served warm or at room temperature.

INGREDIENTS
  • 150g bulgur wheat
  • 2 large roasted red peppers (jarred or home-roasted), sliced
  • 1 small red onion, finely diced
  • 1 small cucumber, deseeded and finely chopped
  • 100g cherry tomatoes, halved
  • Handful flat-leaf parsley, chopped
  • Handful fresh mint, chopped
  • Zest and juice of 1 lemon
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • Sea salt and cracked black pepper, to taste

Optional:

  • 30g crumbled feta or grilled halloumi (for serving)
  • Toasted pine nuts or sunflower seeds for crunch
METHOD

  1. Cook the bulgur: Place the bulgur in a heatproof bowl and cover with boiling water (about 2cm above the grains). Cover and leave to steam for 15 minutes, or until tender. Fluff with a fork.
  2. Prepare the dressing: In a small bowl, whisk together lemon juice, zest, olive oil, cumin, salt, and pepper.
  3. Assemble the salad: In a large bowl, combine the cooked bulgur with roasted red peppers, red onion, cucumber, and cherry tomatoes. Pour over the dressing and toss well.
  4. Add herbs: Fold through chopped parsley and mint just before serving to keep them vibrant.
  5. Optional toppings: Scatter over feta, grilled halloumi, or toasted seeds for extra flavour and texture.

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What does this go well with?

  • Grilled chicken, lamb koftas, or roast vegetables
  • Romesco-dressed dishes
  • Cold roast meats or Mediterranean mezze platters

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Preparation Time: 15 minutes
Cooking Time: 15 minutes (steeping time for bulgur)

Hot Tips

  • If using jarred peppers, rinse and pat dry to avoid excess brine in the salad.
  • This salad keeps well in the fridge for 2 days — great for lunchboxes or batch prep.
  • Add a pinch of chilli flakes or smoked paprika for warmth.
  • Swap bulgur for quinoa or couscous if preferred.

Pairings

Red Wine

  • Young Rioja: fruity and soft, works well with cumin and grilled peppers.

White Wine

  • Verdejo: crisp and herbal, complements fresh herbs and lemon.

Beer & Cider

  • Wheat beer or citrusy pale ale: zesty and light.

Non-Alcoholic

  • Mint lemonade
  • Sparkling water with cucumber ribbons
  • Chilled hibiscus tea with a splash of pomegranate

 

Recipe Collections

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Grid Iron Meat is part of The Grid Iron Company Ltd.

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