Bulgur Wheat and Goats’ Cheese Salad
Bulgur Wheat and Goats’ Cheese Salad

Ingredients

Method

  • 1 parsnip, peeled and cut into small batons
  • 2 carrots, peeled and cut into small batons
  • 3 tbsp olive oil
  • 100g rinsed bulgur wheat
  • 1 tbsp honey
  • 1⁄2 tsp chilli flakes
  • 1⁄2 lemon, juice only
  • 25g chopped parsley
  • 150g cooked beetroot, cubed
  • 100g soft goats’ cheese, chopped
  • Salt and pepper
  • Flatbreads to serve
  • Preheat the oven to 200C. Pop the parsnips and carrots in a baking tray, drizzle with oil and season with salt and pepper before roasting for 20 minutes. Meanwhile, half-fill a saucepan with boiling water, and cook the bulgur wheat for 8 minutes.
  • Drizzle the veg with honey and sprinkle with chilli flakes, tossing to cover all over. Return to the oven for 10 minutes to get them golden and sticky. Drain the bulgur wheat and transfer to a salad bowl, stir in the roast veg, the lemon juice, and the parsley. Mix to combine, season with salt and pepper, and serve with the beetroot and goats’ cheese sprinkled over the top. Enjoy with warm flatbreads.
30 mins
1 serving
This recipe pairs perfectly with the Lansdowne 'Downe-Lo' Two Fields Orange 2020 from Adelaide Hills, Australia.

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