Roast Aubergine and Pepper Bulgur Salad with Feta
Makes 1 serving

INGREDIENTS
50 g Feta
160 g Cooked bulgur wheat (Cooked weight.)
120 g Aubergine (Half a medium one. Aubergine soaks up oil, so the oil is tossed through rather than poured on.)
100 g Red pepper
50 g Red onion
8 g Olive oil
Juice of half a lemon Lemon juice
A handful, chopped Fresh parsley
A few leaves, torn Fresh mint
A pinch Chilli flakes

METHOD
1. Cut the aubergine into 3 cm chunks, the pepper into strips and the onion into wedges. Toss with the oil, salt and chilli flakes and spread out on a tray.
2. Roast at 220°C for thirty minutes, turning once, until the aubergine has collapsed and the pepper edges are black.
3. Tip the vegetables and any juices from the tray over the bulgur with the lemon and herbs, and crumble the feta over while it is still warm enough to soften it.

Contains gluten cereals and milk.

RECIPE NOTES
The protein is on the low side at 15 g, which is what happens when the only protein in a bowl is 50 g of cheese. Chickpeas folded through, 150 g drained, take it to a proper lunch for about 170 kcal more.
Keeps for two days and is arguably better on the second, once the bulgur has taken up the roasting juices. Add the feta when you eat it.

Full recipe: https://www.getfuel8.com/recipes/roast-aubergine-pepper-bulgur-feta
