Bulgur wheat salad

For any of you that work with me, you know this is my go to lunch at work. This recipe is great as it's packed with loads of veg, plant protein and fibre! Just what you need to get you through the last 7 hours of your shift!

Serves 4

Ingredients

150g bulgur wheat

400 mls of water or stock (vegetable or chicken)

Handful of cherry tomatoes halved

Red onion cut into wedges

Courgette cut into half moons

Red pepper cut into bite sized pieces

Yellow pepper cut into bite sized pieces

Handful of mushrooms quartered

Aubergine diced into cubes

1 tin of chickpeas drained and rinsed

1 sweet potato peeled and diced

2 cloves of garlic minced or finely chopped

Few handfuls of spinach

3 tablespoons olive oil

1 teaspoon paprika

1 teaspoon ground cumin

1 tablespoon harissa pesto (I use Belazu Rose Harissa Pesto)

Salt and pepper

Optional toppings:

Pomegranate seeds

Feta

Olives

Method

Preheat oven to 180 degrees.

Prepare vegetables and put into roasting tray with chickpeas. Add 2 tablespoons of olive oil, paprika, cumin, harissa pesto, salt and pepper. Mix to combine.

Rinse 150g of bulgur wheat and put into pot.

Add 400mls of vegetable or chicken stock into pot with bulgur wheat. Bring to a boil on the hob.

While your waiting for the bulgur wheat to come to a boil add your roasting tin of veg to the oven for 25 minutes.

Once up to a boil lower heat to a simmer. Cover with lid for 15 minutes. After 15 minutes turn off the heat. Leave lid on pot for 10 minutes.

Put a few handful of spinach to a large bowl.

Fluff bulgur wheat and add to large bowl with spinach. The steam will wilt the spinach.

Remove roasting tin from oven and add contents to large bowl with bulgur wheat and spinach.

Use a large spoon and fork to combine.

Add any toppings you like and enjoy!