Bulgur Wheat Salad With Beetroot, Honey And Goats' Cheese
This colorful and flavorful dish combines roasted parsnips and carrots with warm bulgur wheat, sweet beetroot, and creamy goats' cheese. A drizzle of honey and a sprinkle of chilli flakes add a tempting touch of sweetness and heat. A zesty lemon dressing ties it all together, creating a delicious and satisfying meal that's perfect for sharing. Serve alongside warm flatbreads for a complete and tasty experience.
— Constant Cookbook
Ingredients
- 1 large parsnip
- 2 carrots
- 3 tbsp olive oil
- 100g/3½oz bulgur wheat
- 1 tbsp clear honey
- ½-1 tsp dried chilli
- ½ lemon, juice only
- 25g/1oz chopped fresh flatleaf parsley
- 150g/5oz vacuum-packed cooked beetroot
- 100g/3½oz soft goats' cheese
- and freshly ground saltblack pepper
- 4 warm flatbreads
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray or small roasting tin with aluminium foil.
- Put the parsnips and carrots on the baking tray and drizzle over 1 tablespoon of the oil. Season with salt and pepper and roast for 18-20 minutes.
- Meanwhile, half-fill a saucepan with water and bring to the boil. Add the bulgur and cook for 6-8 minutes, or until almost tender.
- Drizzle the roasted vegetables with the honey and sprinkle with the chilli flakes, turning to coat all over. Return to the oven for a further 10 minutes, or until golden-brown and sticky.
- Drain the bulgur and transfer to a large bowl. Stir in the roasted vegetables. Add the lemon juice and most of the parsley and stir again. Season with salt and pepper.
- Spoon the bulgur wheat salad onto a serving platter. Sprinkle over the beetroot and goats' cheese. Garnish with the remaining parsley and oil. Serve with flatbreads.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 2-3
Nutrition
- Calories: 751kcal
- Carbohydrate Content: 112g
- Fat Content: 23g
- Fiber Content: 10g
- Protein Content: 25g
- Saturated Fat Content: 8g
- Sugar Content: 20g
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