I made this salad at the weekend and it turned out nicely. The quantities below produce a decent sized batch, but any leftovers can be eaten for lunch later on in the week. The marinated peppers owe much to a Yotam Ottolenghi recipe (found in the brilliant Plenty).
200g cherry tomatoes 1 x 400g bag mini sweet chilli peppers or 2 red peppers and 1 yellow 250g bulgur wheat extra virgin olive oil 2 tbsp water 2 tbsp balsamic vinegar 1 garlic clove, peeled and thinly sliced 1 bunch parsley sea salt and black pepper
Heat the oven to 140C/fan120C/gas 1. Slice the tomatoes in half lengthways and arrange on a baking tray, cut side up. Drizzle with olive oil, season with salt and black pepper and cook for 1-1/2-2 hours, until semi-dried.
Increase the oven temperature to 190C/ fan 170C/ gas 5. Tip the peppers into a bowl and toss together with a couple of tablespoons of olive oil and a little salt. Place on a baking tray and cook for 20-25 minutes, until they soften and start to wrinkle slightly. Remove from the oven, put in a bowl and cover with cling film. When they have cooled to room temperature, peel the skin from the peppers (it should come away easily) and chop into pieces.
Whisk together 6 tablespoons of olive oil, the water and the balsamic vinegar. Add the sliced garlic and season with salt and pepper. Pour the dressing over the peppers and leave for a couple of hours, or overnight.
Cook the bulgar wheat according to the packet instructions.
Remove the peppers from their marinade, then discard the garlic slices and pour the dressing over the bulgar wheat, mixing well. Finely chop the parsley leaves and add to the bowl, along with the roasted tomatoes and marinated peppers. Stir to combine and serve at room temperature.
