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)
  1. Preheat the oven to 200C/180C Fan/Gas 6

  2. Line a baking tray or small roasting tin with aluminium foil

  3. Put the parsnips and carrots on the baking tray and drizzle over 1 tablespoon of the oil

  4. Season with salt and pepper and roast for 18-20 minutes

  5. Meanwhile, half-fill a saucepan with water and bring to the boil

  6. Add the bulgur and cook for 6-8 minutes, or until almost tender

  7. Drizzle the roasted vegetables with the honey and sprinkle with the chilli flakes, turning to coat all over

  8. Return to the oven for a further 10 minutes, or until golden-brown and sticky

  9. Drain the bulgur and transfer to a large bowl

  10. Stir in the roasted vegetables

  11. Add the lemon juice and most of the parsley and stir again

  12. Season with salt and pepper

  13. Spoon the bulgur wheat salad onto a serving platter

  14. Sprinkle over the beetroot and goats’ cheese

  15. Garnish with the remaining parsley and oil

  16. Serve with flatbreads

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