Chorizo & Root Vegetable Bulgar Wheat
2 min read
Make this veg-packed chorizo and bulgur wheat dish as a speedy supper. It's ideal for an easy midweek meal and you can me it vegan by omitting the chorizo.
Preparation Time: 10 Minutes
Cooking Time: 35 Minutes
Serves: 4
Ingredients:
- ½ swede, peeled, and cut into 1cm chunks
- 150g baby carrots, halved lengthways
- 1 large red onion, cut into wedges
- 2 garlic cloves, crushed
- ½ tbsp sweet smoked paprika
- 2 tbsp olive oil plus an extra drizzle to serve
- 150g mild cooking chorizo, sliced
- 150g bulgar wheat
- ½ lemon, juiced, plus lemon wedges to serve
- ½ bunch of parsley leaves picked
- Salad leaves, to serve
Method:
-
Heat the oven to 200°C/180°C fan/gas 6. Toss together the swede, carrots, onion, garlic, paprika and olive oil in a roasting tin. Season and roast everything for 10 mins. Add the chorizo and continue cooking for 15-20 mins more until the swede is tender and the chorizo is crisp. Cook the bulgur wheat following pack instructions.
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Toss the cooked bulgur through the veg and chorizo mixture with the lemon juice, then scatter over the parsley. Season and drizzle with a little extra oil. Serve with lemon wedges and salad leaves, if you like.
Credit: Esther Clark