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.
The quantities provided above are averages only.
Ingredients
120 grams
Bulgur Wheat
(Contains Wheat May be present Soya, Peanut, Nuts, Sesame)
30 grams
Green Pesto
100 grams
Greek Style Cheese
(Contains Milk)
1 unit(s)
Parsnip
150 grams
Baby Carrots
1 pack(s)
Chickpeas
1 sachet(s)
Paprika
(Contains 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
½ sachet(s)
Italian Herbs
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Trim the parsnip then halve lengthways (peeling optional). Chop into roughly 1cm wide, 5cm long batons.
- Drain and rinse the chickpeas in a sieve.
- Trim the carrots and halve lengthways.
- Add the parsnip, carrots and chickpeas to a lined baking tray.
- Toss with salt, pepper, paprika, half the Italian herbs (double for 4p) and a good glug of oil.
- Toss together and spread out in a single layer.
- Roast until the veg is tender, 20-25 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 for the bulgur. 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 prefer, don't stir through the pesto and drizzle it over the dish before serving instead.
- 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.
