Honey and mustard bulgar wheat pots
- ¾ cup bulgar wheat
- 2 capsicums sliced
- 1 eggplantaubergineX, sliced
- spray oil
- ¹/³ cup walnuts
- ¹/³ cup sultanasgolden raisinsX
- ¼ cup pumpkin seeds
- 180g can tuna in spring water
- 2 cups cherry tomatoes
- Honey and mustard dressing
- zest and juice of 1 lemon
- 4 teaspoons Dijon mustard
- 2 tablespoons oil
- 2 tablespoons balsamic vinegar
- ¹/³ cup fresh basil leaves, roughly torn
- freshly ground black pepper
1 Preheat oven to 190C. On a baking dish lined with baking paper place the capsicum and eggplant in an ovenproof dish and spray with oil. Cook until chargrilled. Leave to cool completely.
2 Place the bulghur wheat in a heatproof bowl. Pour over boiling water to cover. Leave to stand for 10 minutes. Drain. The wheat is now ready to use. Leave to cool.
3 When ready to make the pots, arrange in jars in layers, starting with the wheat, then some vege slices and then a mix of the other ingredients. Once filled evenly, seal jars. Keep chilled until travelling.
4 In a small jar combine all dressing ingredients. Add the dressing when ready to serve salads.
Adding the dressing when ready to eat, means your salad will keep nice and fresh and not be soggy.
All elements of the salad can be made in advance – the capsicum, eggplant and wheat soaking.
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