Warm Roast Veg Salad Bowl
with pesto-infused bulgur wheat
This versatile salad bowl is the perfect meal no matter the weather. Whether it's Spring, Summer, Autumn or Winter, the roast root veg, fresh pesto bulgur and crispy chickpeas will please your palate and make you feel good.
Ingredients
120 grams
Bulgur Wheat
(Contains Wheat May be present Soya, Peanut, Nuts, Sesame)
1 sachet(s)
Green Pesto
(Contains Milk)
100 grams
Greek Style Cheese
(Contains Milk)
150 grams
Baby Carrots
1 pack(s)
Chickpeas
1 sachet(s)
Paprika
(Contains Mustard)
1 sachet(s)
Middle Eastern Style Spice Mix
(Contains Sesame, Mustard)
15 grams
Almonds
(Contains Almonds May be present Sesame, Cereals containing gluten, Peanut)
1 sachet(s)
Balsamic Glaze
(Contains Sulphites)
1 sachet(s)
Vegetable Stock
300 grams
Diced Butternut Squash
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Instructions
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Drain and rinse the chickpeas in a sieve.
- Add the butternut squash, carrots and chickpeas to a lined baking tray.
- Toss with salt, pepper, paprika, Middle Eastern spice and a good glug of oil.
- Toss together and spread out in a single layer.
- Roast until the veg is tender, 30-35 mins.
- When 5 mins of cooking time remain, scatter the almonds over the veg then return the tray to the oven to finish roasting.
- Meanwhile, pour 240ml water (double for 4p) into a large pot. Stir in the stock and bring to the boil.
- Stir in the bulgur, bring back to the boil and simmer for 1 min.
- Pop a lid on the pot and remove from the heat.
- Leave aside for 12-15 mins.
- Just before serving, stir the pesto through the bulgur, fluffing it up as you go.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Divide your pesto bulgur between bowls.
- Top with the chickpeas and tender roast veg.
- Crumble the Greek style cheese over the top.
- Finish with a drizzle of balsamic glaze.
