Warm Roast Veg Salad Bowl
with pesto-infused bulgur wheat
This versatile salad bowl is the perfect meal no matter the weather. Whether it's Spring, Summer, Autumn or Winter, the roast root veg, fresh pesto bulgur and crispy chickpeas will please your palate and make you feel good.
Tags:
Veggie
•Eat Me First
Allergens:
Wheat
•Milk
•Mustard
•Sesame
•Almonds
•Sulphites
The quantities provided above are averages only.
Total40 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
120 grams
Bulgur Wheat
(Contains: Wheat May be present: Soya, Peanut, Nuts, Sesame)
1 sachet(s)
Green Pesto
(Contains: Milk)
100 grams
Greek Style Cheese
(Contains: Milk)
150 grams
Baby Carrots
1 pack(s)
Chickpeas
1 sachet(s)
Paprika
(Contains: Mustard)
1 sachet(s)
Middle Eastern Style Spice Mix
(Contains: Sesame, Mustard)
15 grams
Almonds
(Contains: Almonds May be present: Sesame, Cereals containing gluten, Peanut)
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
1 sachet(s)
Vegetable Stock
300 grams
Diced Butternut Squash
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3427 kJ
Energy (kcal)819 kcal
Fat33.7 g
of which saturates11.6 g
Carbohydrate87.5 g
of which sugars17.1 g
Dietary Fiber11.4 g
Protein31.9 g
Cholesterol0 mg
Salt4.26 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Baking Sheet with Baking Paper
•Pot with Lid
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Drain and rinse the chickpeas in a sieve.
2
- Add the butternut squash, carrots and chickpeas to a lined baking tray.
- Toss with salt, pepper, paprika, Middle Eastern spice and a good glug of oil.
- Toss together and spread out in a single layer.
- Roast until the veg is tender, 30-35 mins.
- When 5 mins of cooking time remain, scatter the almonds over the veg then return the tray to the oven to finish roasting.
3
- Meanwhile, pour 240ml water (double for 4p) into a large pot. Stir in the stock and bring to the boil.
- Stir in the bulgur, bring back to the boil and simmer for 1 min.
- Pop a lid on the pot and remove from the heat.
- Leave aside for 12-15 mins.
- Just before serving, stir the pesto through the bulgur, fluffing it up as you go.
TIP: If you’re in a hurry you can boil the water in your kettle.
4
- Divide your pesto bulgur between bowls.
- Top with the chickpeas and tender roast veg.
- Crumble the Greek style cheese over the top.
- Finish with a drizzle of balsamic glaze.
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