Jewelled Bulgur Salad

Name: Jewelled Bulgur Salad with Roast Root Veg and Tahini Dressing
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Carrot; 2 Piece of Parsnip; 1 Tbsp of Vegetable oil; 5 Grams of Ras el hanout; 1 Tsp of Salt; 20 Grams of Peeled pistachios; 30 Grams of Whole almonds; 120 Grams of Bulgur wheat; 1 Tsp of Salt; 15 Grams of Fresh parsley; 150 Grams of Cherry tomatoes; 1 Piece of Pomegranate; 2 Tbsp of Olive oil; 1 Piece of Garlic cloves; 1 Piece of Lemon; 40 Grams of Tahini; 1 Tsp of Salt

with Roast Root Veg and Tahini Dressing

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

Cals 863 · Prot 26 · Carbs 146 · Fat 26

Vegan

30 min

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

Cals 863 · Prot 26 · Carbs 146 · Fat 26

Vegan

Ingredients

Roast

Carrot

1 Piece

Parsnip

2 Piece

Vegetable oil

1 Tbsp

Ras el hanout

5 Grams

Salt

0.5 Tsp

Peeled pistachios 2*

20 Grams

Whole almonds 1*2*

30 Grams

Salad

Bulgur wheat 10*11*

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 3*

40 Grams

Salt

0.5 Tsp

Allergens

*2 Tree Nuts, *1 Peanuts, *10 Wheat, *11 Gluten, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3162 / 863
Fats (g)	26.3
of which saturated (g)	1.5
Carbohydrates (g)	146
of which sugars (g)	36.4
Fibers (g)	37.9
Proteins (g)	26.1
Salt (g)	43.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast

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.

2 Cook bulgur

Meanwhile, add the bulgur wheat to a pot with plenty of boiling 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.

3 Make dressing

Meanwhile, peel and mince 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 Tbsp of water and continue to whisk until smooth. Set aside.

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.

5 Toss

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