Greek Platter with Honey-Roasted Mini Peppers
Olive & Sun-Dried Tomato Bulgur Salad
Cooking time
20 minutes
Servings
2/4
Calories
730 /serving
A drizzle of honey, briny olives and sweet sun-dried tomatoes… what more could a vegetarian platter want? Maybe some lively dried herbs and a dollop of tzatziki, so it truly belongs in Greece. Oven-roasted mini peppers bring colour to each bite, while wedges of warm naan bring on the comforts.
We will send you:
- 200g Mini sweet peppers
- 80g Bulgur
- 3 Cucumbers
- 15g Sliced sun-dried tomatoes
- 45ml Cold-pressed Italian vinaigrette
- 30g Olives
- 7g Honey
- 60g Garlic-cucumber yogurt (tzatziki)
- 2 Naan
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
Oil
Sheet pan
Parchment paper
Medium pot
Salt & pepper (S&P)
Total Fat
25 g
Saturated Fat
4 g
Sodium
2070 mg
Total Carb
112 g
Sugars
14 g
Protein
20 g
Fibre
13 g
Preparation
Roast the sweet peppers
Preheat the oven to 450°F. On a lined sheet pan, toss the sweet peppers with a drizzle of oil, ⅔ of the spices and S&P. Roast, flipping and adding the honey halfway, 8 to 10 min., until softened and browned.
Cook the bulgur
Meanwhile, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions), the remaining spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff the bulgur.
Mise en place
Meanwhile, medium-dice the cucumbers. Roughly chop the olives.
Make the salad
In a large bowl, combine the cucumbers, olives, tomatoes, vinaigrette and S&P. Add the bulgur.
Warm the naan
Warm the naan directly on an oven rack, 1 to 2 min., until soft and pliable. Transfer to a cutting board and halve.
Plate your dish
Divide the salad between your plates. Top with the sweet peppers and dollop the tzatziki over. Serve the naan on the side. Bon appétit!
