Spiced roasted bulgur wheat salad with herbs and feta

Name: Spiced roasted bulgur wheat salad with herbs and feta | Asda Good Living
Total time: 50 min
Yield: 4
Cuisine: European
Ingredients: 1 Large Red Onion, sliced; 1 Large Raw Beetroot, scrubbed and cut into bite-size chunks; ½ Medium Butternut Squash (roughly 350g), peeled and cut into bite-size chunks; 2 Medium Carrots, peeled and cut into chunky batons; 1tsp Cumin Seeds; 2tsp Ras El Hanout; 2tbsp Olive Oil; 2 Garlic Cloves, crushed; 2tbsp Fresh Thyme, leaves picked and chopped; 150g Bulgur Wheat; 600ml Low Salt Vegetable Stock; 25g Fresh Mint, leaves picked and roughly chopped; 2 Clementine's, zested and juiced; 200g Asda 40% Less Fat Salad Cheese

Satisfy the lunchtime hunger pangs with this simple bulgur wheat salad infused with Middle Eastern spices.

By Asda Good Living,7th March 2023

Cook: 50 Mins

Serves: 4

Price: £1.25 per serving

Nutritional Information

Each 394g serving contains

Energy
6300kj
382kcal

19%

Fat
11g

Low
16%

Saturates
5.5g

Low
28%

Sugars
15g

Low
17%

Salt
1.5g

Med
25%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
1599kj/382kcal

Ingredients

1 Large Red Onion, sliced

1 Large Raw Beetroot, scrubbed and cut into bite-size chunks

½ Medium Butternut Squash (roughly 350g), peeled and cut into bite-size chunks

2 Medium Carrots, peeled and cut into chunky batons

1tsp Cumin Seeds

2tsp Ras El Hanout

2tbsp Olive Oil

2 Garlic Cloves, crushed

2tbsp Fresh Thyme, leaves picked and chopped

150g Bulgur Wheat

600ml Low Salt Vegetable Stock

25g Fresh Mint, leaves picked and roughly chopped

2 Clementine's, zested and juiced

200g Asda 40% Less Fat Salad Cheese

Method

Preheat the oven 200°C/180°C fan/gas 6. Add the vegetables and spices to a large roasting tray, then add half the oil and season well with salt and pepper and toss everything together. Spread out and roast for about 35 mins until cooked through and lightly caramelised. Stir through the garlic and thyme for the last 15 mins of the cooking time so that it doesn’t burn.

Meanwhile, put the bulgur wheat and stock into a saucepan. Bring to the boil, cover and simmer gently for 10 mins until the stock is absorbed. Remove from the heat and allow to sit for 10 mins. Fluff up with a fork, season with salt and black pepper and set aside to cool slightly.

In a large bowl, mix the bulgur wheat with the roasted veg. Stir in the mint, clementine zest and juice and the rest of the oil. Adjust the seasoning, then crumble over the cheese and serve or portion up and chill until lunchtime. Keeps for 3 days in the fridge.