Bulgur Wheat with Chorizo and Root Veggies
Bulgur Wheat with Chorizo and Root Veggies



  • ½ swede, cut into 1cm chunks
  • 150g chopped carrots
  • 1 red onion, cut into wedges
  • 2 crushed garlic cloves
  • ½ tbsp smoked paprika
  • 2 tbsp olive oil
  • 150g cooking chorizo, sliced
  • 150g bulgur wheat
  • ½ lemon, juice only
  • ½ bunch of parsley, chopped
  • Preheat the oven to 200C. Toss the vegetables with the garlic, paprika, and olive oil in a roasting tin, then season well and roast for 12 mins. Add the chorizo, roast for 20 mins more, then cook the bulgur wheat according to packet instructions.
  • Toss the cooked bulgur wheat through the vegetable and chorizo mixture with a little lemon juice, then scatter with parsley. Season to taste, drizzle with a little more olive oil, and serve either as a main dish or a tasty side at a barbecue.
25 mins
3 serving

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