Jewelled Bulgur Salad

with Roast Root Veg and Tahini Dressing

photo
vegan
Share!
vegan
Share!

Instructions

photo

1 Roast carrots and parsnips

Preheat the oven to 220°C/200°C fan. Peel the carrots and parsnips. Slice them into fries. Add them to a baking tray with a drizzle of vegetable oil. Sprinkle with the Ras el hanout and a pinch of salt. Toss until coated. Roast for 20 min. After 20 min, add the pistachios and almonds, and roast for 5 min further. 

photo

2 Cook bulgur

Meanwhile, add the bulgur wheat to a pot with plenty of boiled water and a pinch of salt. Bring to the boil over a high heat and cook for 7-9 min or until tender with a slight bite. Once cooked, drain and allow to cool slightly. 

photo

3 Make tahini dressing

Meanwhile, peel and crush the garlic directly into a bowl. Juice half the lemon into the bowl and whisk. Add the tahini and salt and whisk again. Finally, gradually add 1/1.5/2 Tbsp of water and continue to whisk until smooth. Set aside.

photo

4 Prep veg

Chop the parsley (stalks included!) as finely as possible. Halve the cherry tomatoes. Halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane.

photo

5 Toss

Once cooled slightly, toss the bulgur wheat with the parsleypomegranate seeds remaining lemon juice and a drizzle of olive oil. Season with salt. Gently fold in the carrots, parsnips, almonds, pistachios and tomatoes

photo

6 Serve

Divide the bulgur salad among bowls and drizzle with the tahini dressing

Tips for fussy eaters

Don't like raw garlic? Go easy!

Pro tip

Not got a precise measuring jug to hand? Use a spoon measurement instead. 1 Tbsp consists of 15 ml.

Bulgur is made from the cracked parboiled groats of durum wheat (we think it tastes just like healthy pasta).

Cooking Time: 30 min

Cals 807 · Prot 22 · Carbs 133 · Fat 25

Dairy-Free

Ingredients

Number of people

Roast

Carrot 1 Piece
Parsnip 2 Pieces
Vegetable oil 1 Tbsp
Ras el hanout 5 Grams
Salt 0.5 Tsp
Peeled pistachios 20 Grams
Whole almonds 30 Grams

Salad

Bulgur wheat 120 Grams
Salt 0.5 Tsp
Fresh parsley 15 Grams
Cherry tomatoes 150 Grams
Pomegranate 1 Piece
Olive oil 2 Tbsp

Dressing

Garlic cloves 1 Piece
Lemon 1 Piece
Tahini 40 Grams
Salt 0.5 Tsp

Bulgur is made from the cracked parboiled groats of durum wheat (we think it tastes just like healthy pasta).

Cooking Time: 30 min

Cals 807 · Prot 22 · Carbs 133 · Fat 25

Dairy-Free

Instructions

photo

1 Roast carrots and parsnips

Preheat the oven to 220°C/200°C fan. Peel the carrots and parsnips. Slice them into fries. Add them to a baking tray with a drizzle of vegetable oil. Sprinkle with the Ras el hanout and a pinch of salt. Toss until coated. Roast for 20 min. After 20 min, add the pistachios and almonds, and roast for 5 min further. 

photo

2 Cook bulgur

Meanwhile, add the bulgur wheat to a pot with plenty of boiled water and a pinch of salt. Bring to the boil over a high heat and cook for 7-9 min or until tender with a slight bite. Once cooked, drain and allow to cool slightly. 

photo

3 Make tahini dressing

Meanwhile, peel and crush the garlic directly into a bowl. Juice half the lemon into the bowl and whisk. Add the tahini and salt and whisk again. Finally, gradually add 1/1.5/2 Tbsp of water and continue to whisk until smooth. Set aside.

photo

4 Prep veg

Chop the parsley (stalks included!) as finely as possible. Halve the cherry tomatoes. Halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane.

photo

5 Toss

Once cooled slightly, toss the bulgur wheat with the parsleypomegranate seeds remaining lemon juice and a drizzle of olive oil. Season with salt. Gently fold in the carrots, parsnips, almonds, pistachios and tomatoes

photo

6 Serve

Divide the bulgur salad among bowls and drizzle with the tahini dressing

Tips for fussy eaters

Don't like raw garlic? Go easy!

Pro tip

Not got a precise measuring jug to hand? Use a spoon measurement instead. 1 Tbsp consists of 15 ml.

Ingredients

Number of people

Roast

Carrot 1 Piece
Parsnip 2 Pieces
Vegetable oil 1 Tbsp
Ras el hanout 5 Grams
Salt 0.5 Tsp
Peeled pistachios 20 Grams
Whole almonds 30 Grams

Salad

Bulgur wheat 120 Grams
Salt 0.5 Tsp
Fresh parsley 15 Grams
Cherry tomatoes 150 Grams
Pomegranate 1 Piece
Olive oil 2 Tbsp

Dressing

Garlic cloves 1 Piece
Lemon 1 Piece
Tahini 40 Grams
Salt 0.5 Tsp
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...