Roasted Tomato Bulgur Salad
175g/6oz/1 cup bulgur wheat
700g/1½lb baby plum tomatoes
8 tbsp olive oil
a handful each of fresh mint and basil, roughly chopped
3 tbsp balsamic vinegar
juice of 2 lemons
1 red onion, diced
salt and ground black pepper
sprigs of fresh basil to garnish
1 Put the bulgur wheat in a bowl and cover with boiling water. Set aside to soak for 30 minutes.
2 Preheat the oven to 220°C/425°F/Gas 7.
3 Put the tomatoes in a roasting pan and drizzle with half the oil. Season with salt and pepper and roast in the oven for 10–15 minutes or until starting to soften.
4 Put the remaining oil, the balsamic vinegar and lemon juice in a large bowl. Add the warm pan juices from the tomatoes and the soaked bulgur wheat and stir gently.
5 Stir in the herbs and red onion. Add the tomatoes and mix well together. Season to taste.
6 Serve warm, garnished with basil sprigs.