Ingredients
- 250 g Bulgur Wheat (or cous cous)
- 400 g Assorted Veg for roasting (onion, tomatoes, courgette, peppers) I like to buy supermarket ready prepped trays
- 2 tbsp Olive Oil
- 2 tbsp Spice Mix (I like Cajun)
- Salt and Pepper
- 1 Vegetable Stock Cube (or 1 tbsp stock powder)
- 100 g Vegan Greek Cheese
- 2 tbsp Pine Nuts, toasted
- 1 bunch Spring Onions, chopped (or fresh chives)
- Juice of 1 lemon
Instructions
- In a large roasting tin, pour the olive oil and mix with a couple of tablespoons of your spice mix. Place in the hot oven whilst you chop the vegetables.
- Toss the vegetables into the hot, spicy oil, season with a little salt and pepper (if you feel your mix isn't that salty) and roast until tender. This can take between 30-40 minutes, depending on the vegetables used.
- Whilst the veg is roasting, prepare the Bulgur Wheat. I add the bulgar to a large bowl, crumble over the stock cube and just cover with boiling water, then clingfilm.
- Once the Bulgur or Cous Cous is fluffed and has absorbed all the stock, tip then deliciously roasted and slightly charred in places vegetables over the top and toss gently with a fork.
- Pour the juices from the roasting pan over the bulgur, then crumble over the feta. Give a final, all amalgamating forking, sprinkle over some chopped spring onions, toasted pine nuts and parsley (or herbs of your choice), give a spritz of lemon juice to brighten up all the flavours.
Tried this recipe? Mention @sweeterthanoats or tag #sweeterthanoats!