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
Allergens:
Wheat
•Milk
•Mustard
•Almonds
•Sulphites
The quantities provided above are averages only.
Total40 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
120 grams
Bulgur Wheat
30 grams
Green Pesto
100 grams
Greek Style Cheese
150 grams
Baby Carrots
1 pack(s)
Chickpeas
1 sachet(s)
Paprika
½ sachet(s)
Italian Herbs
15 grams
Almonds
1 sachet(s)
Balsamic Glaze
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)3212 kJ
Energy (kcal)768 kcal
Fat28.8 g
of which saturates11.1 g
Carbohydrate86.8 g
of which sugars16.6 g
Dietary Fiber11.7 g
Protein30.8 g
Salt3.9 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, half a sachet of Italian herbs (per 2P) 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 for the bulgur. 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 prefer, don't stir through the pesto and drizzle it over the dish before serving instead.
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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