Bulgur Wheat Salad with Beetroot, Honey and Goats' Cheese

A luxurious vegetarian salad featuring honey-roasted root vegetables, bulgur wheat, earthy beetroot, and creamy goats' cheese served with flatbreads.

Vegetarian Healthy Lunch Salad Goats Cheese

Estimated Nutrition

Calories

1126.5

kcal / serving

2253 kcal total

Carbs

168g

per serving

336 g total

Fat

34.5g

per serving

69 g total

Protein

37.5g

per serving

75 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Goats Cheese

soft, finely chopped

Fruits

0.5

piece

Lemon

juice only

GrainsCereals

100

Bulgar Wheat

rinsed

piece

Flatbread

warm, for serving

NutsSeeds

0.5

tsp

Chili Flakes

dried, to taste

Parsley

fresh flatleaf, chopped

pinch

Salt

pinch

Black Pepper

freshly ground

OilsFats

tbsp

Olive Oil

divided use

Other

tbsp

Honey

clear

Vegetables

piece

Parsnip

peeled and cut into short batons

piece

Carrot

peeled and cut into short batons

150

Beetroot

vacuum-packed cooked, drained and cubed

Method

Top salad with beetroot, goats' cheese, remaining parsley, and oil to serve with flatbreads.

Preheat the oven to 200°C and line a tray with foil.

Toss parsnips and carrots with 15ml oil and roast for 20 minutes.

Boil the bulgur wheat in a saucepan for 8 minutes until tender.

Coat vegetables in honey and chilli, then roast for 10 more minutes.

Mix drained bulgur with roasted vegetables, lemon juice, and most of the parsley.