Thursday, 5 September 2013

Bulgar with Balsamic Roasted Vegetables and Goat’s Cheese

This was so good. Really really flavourful and I loved that I finally got to eat roasted veg hot rather than having them cold in salads all the time at work. It was the perfect thing to eat on a lovely summers day but would also be lovely and warming in winter.

Bulgar with Balsamic Roasted Vegetables and Goat’s Cheese
(adapted from Olive Magazine November 2011)
(Serves 2)

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
Heat the oven to 190C.

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.

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