Bulgur with Roasted Carrots & Greek-Style Cheese
with harissa, spinach & almonds- Tarwe
- Amandelnoten
- Pinda's
- Melk (inclusief lactose)
- Soja
- May contain traces of allergens
- Noten
- Sesamzaad
Baby spinach are younger, smaller leaves, more tender and slightly sweeter than regular spinach - but don't worry, both are equally nutritious!
Ingredients
½ piece
Carrot
½ sachet(s)
Middle Eastern spice mix
65 g
Bulgur
(Contains: Soja, May contain traces of allergens, Tarwe)
½ piece
Garlic
½ piece
Red onion
15 g
Harissa
65 g
Baby spinach
15 g
Salted almonds
(Contains: Noten, Sesamzaad, May contain traces of allergens, Amandelnoten, Pinda's)
50 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
⅔ piece
Yellow carrot
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 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 Greek-style cheese 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 Greek-style cheese and garnish with the chopped almonds.
