Warm Roast Veg Salad Bowl with Irish Beef Rump
with pesto-infused bulgur wheat
A recipe conveniently customised just to your liking.
The quantities provided above are averages only.
Ingredients
150 grams
Bulgur Wheat
(Contains: Kamut (wheat), Khorasan (wheat), Oats, Rye, Barley, Cereals containing gluten, May contain traces of allergens, Cereals containing gluten, Wheat)
30 grams
Green Pesto
100 grams
Greek Style Cheese
(Contains: Milk)
150 grams
Baby Carrots
1 pack(s)
Chickpeas
1 sachet(s)
Paprika
(Contains: Mustard)
½ sachet(s)
Italian Herbs
20 grams
Almonds
(Contains: Nuts, Almonds)
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
1 sachet(s)
Vegetable Stock
300 grams
Diced Butternut Squash
250 grams
Irish Beef Rump
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Cooking steps
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Drain and rinse the chickpeas in a sieve.
- Meanwhile, slice the beef into thin strips.
- Place a pan over high heat with a drizzle of oil.
- Sear the strips, 2-3 mins. Remove once cooked. IMPORTANT: Wash hands and equipment after handling raw meat. Beef is safe to eat when browned on the outside.
- 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.
- Meanwhile, pour 300ml water (per 2P) 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.
- Divide your pesto bulgur between bowls.
- Top with the beef, chickpeas and tender roast veg.
- Crumble the Greek style cheese over the top.
- Finish with a drizzle of balsamic glaze.
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