Bulgar with Balsamic Roasted Vegetables and Goat’s Cheese
(adapted from Olive Magazine November 2011)
1 beetroot, peeled and quartered
250g carrots, cut into batons
2 red onions, thickly sliced
2 courgettes, cut into thin batons
5 tbsp balsamic vinegar
2 tbsp golden caster sugar
2 tbsp olive oil
150g bulgar wheat
handful mixed seeds, toasted
100g goat's cheese, crumbled
basil leaves, a few to serve
Put the beetroot onto a baking tray/roasting tin covered with greaseproof paper. Spray with cooking spray and cook for 45 mins.
Spread the rest of the vegetables out in a single layer in a large shallow roasting tin. Mix the vinegar, sugar and olive oil. Pour over the veg and season well. Roast for 25 minutes until golden, stirring a couple of times.
Prepare the bulgar following the pack instructions. Drain well and put in a bowl.
Tip the veg and all of their juices in with the bulgar. Sprinkle the nuts over. Toss everything together then serve with the goat’s cheese and basil leaves scattered over the top.