The weather has been picking up over the last few weeks and so our meals are making the shift from casseroles and soups to summery salads. I’ve been making a rather delicious recipe lately, which nicely bridges the gap between Winter and Summer – a roasted red pepper, chickpea and feta cheese pilaf.
A really easy and quick-to-make meal that can be served hot, warm or cold with delicious fresh herbs running throughout. As it’s so quick and easy, I serve this roasted red pepper, chickpea and feta cheese pilaf as a weekday meal. It’s perfect for an al-fresco dinner in the garden after returning from the office.
Ingredients (Serves 4)
1 tsp olive oil
3 red peppers, de-seeded and cut into chunks
1 red onion, peeled and finely chopped
1 garlic clove, peeled and crushed
1 tsp ground cumin
1 tsp ground cinnamon
175g dried bulgar wheat
350ml vegetable stock
400g tin of chickpeas, drained
25g fresh dill, finely chopped
25g flat leaf parsley, finely chopped
2 tbsp finely chopped fresh mint
200g feta cheese, crumbled
- Preheat the oven to 180 degrees centigrade (fan).
- Put the chunks of red pepper in a roasting tray, drizzle with olive oil and season with salt and pepper. Place the tray in the oven for approximately 15 minutes, until the peppers have softened and slightly charred on the edges.
- Meanwhile, heat 1/2 tsp of olive oil in a heavy-based saucepan and add the chopped onion, garlic, ground spices and bulgar wheat. Cook over a medium heat for 1-2 minutes to lightly toast the grains.
- Pour the stock into the saucepan, stir well, then bring to the boil. Cover, reduce the heat and allow to simmer on a gentle heat until all the liquid has absorbed (approximately 7 minutes).
- Remove from the heat and add the red peppers and chickpeas without stirring them in. Cover and allow to stand for 15 minutes.
- Just before serving, remove the lid and stir in the peppers and chickpeas. Carefully fold in the chopped herbs and scatter over the feta cheese.
- Season to taste and serve hot, warm or cold.