Bulgur wheat salad with beetroot, honey and goats’ cheese
Summary Not available
- 1 large parsnip (peeled and cut into short batons)
- 2 carrots (peeled and cut into short batons)
- 3 tbsp olive oil
- 400 g bulgur wheat (rinsed)
- 1 tbsp clear honey
- 5 chilli flakes (to taste)
- 5 lemon juice
- 50 g parsley
- 1 beetroot (cooked and cubed )
- 1 goats’ cheese (finely chopped)
- 1 tsp black pepper
- 4 flatbreads (to serve)
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
No extra notes