Root Veg and Chorizo Bulgur Wheat
- ½ rutabaga, cut into 1 cm chunks
- 150g baby carrots, halved
- 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 or couscous
- ½ lemon, juice only
- ½ bunch of parsley, chopped
- Salad leaves, to serve
- Preheat the oven to 200C. Toss the rutabaga, onion, carrots, garlic, olive oil and paprika together in a roasting tin, then season well and roast for 10 mins. Chuck in the chorizo slices and roast for 20 mins more, until the chorizo is crisp and the veggies are cooked. Cook the bulgur wheat according to packet instructions.
- Toss the bulgur through the veggies along with the lemon juice, and scatter with parsley. Season well, drizzle with olive oil, and serve with some peppery salad leaves.
25 mins
3 serving