Bulgur with Roasted Carrots & Feta
with harissa, spinach & almonds
Feta is traditionally made from sheep's milk, or a combination of sheep and goat's milk. It's one of the world's oldest cheeses, with origins tracing back to ancient Greece.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
65 g
Bulgur
(Contains: Tarwe, Gluten May be present: Kamut, Khorasan (tarwe), Rogge, Gerst, Gluten, Haver)
50 g
Feta
(Contains: Melk (inclusief lactose))
½ piece
Garlic
½ piece
Red onion
½ piece
Carrot
⅔ piece
Yellow carrot
65 g
Baby spinach
½ sachet(s)
Middle Eastern spice mix
15 g
Harissa
15 g
Salted almonds
(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)
Not included in your delivery
175 milliliters
Low sodium vegetable stock
¾ tablespoon
Olive oil
1 teaspoon
Honey [or plant-based alternative]
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C.
- Halve the carrots lengthways and cut into batons of 0.5cm thickness.
- Transfer to a bowl and add the Middle Eastern-style spices.
- Drizzle with olive oil and then toss well to coat.
- Transfer the carrots to a parchment-lined baking sheet and roast for 20 - 25 minutes.
- Toss halfway and drizzle with some more olive oil if necessary.
- The carrots are done when the tips are lightly browned and the insides are soft.
- Prepare the stock in a pot or saucepan.
- Weigh the bulgur and then boil for 10 minutes or until done, stirring regularly.
- Chop the onion and crush or mince the garlic.
- Heat a light drizzle of olive oil in a frying pan over medium-high heat, then fry the onion and garlic for 2 - 3 minutes.
- Stir in the honey and the harissa, then cook for 30 seconds or until fragrant.
- Transfer the sauce directly to the bulgur and mix well to combine.
- Gradually add the spinach to the bulgur and mix well to combine.
- Roughly chop the salted almonds and set aside.
Did you know... this recipe is rich in fibre thanks to the vegetables and bulgur, as well as calcium thanks to the feta and almonds. Overall, the recipe provides almost half the RDA of both nutrients.
- Serve the bulgur on plates and top with the roasted carrots.
- Crumble over the feta and garnish with the chopped almonds.
