Roasted Vegetable Bulgur with Honeyed Goat's Cheese Pearls
with fresh mint, pumpkin seeds & sweet potato- Tarwe
- Gluten
- Melk (inclusief lactose)
- Kamut
- Khorasan (tarwe)
- Rogge
- Gerst
- Gluten
- Haver
- May contain traces of allergens
- Pinda's
- Noten
- Sesamzaad
- Selderij
Romano peppers have a particularly sweet flavour. They also have a slightly thinner skin compared to the regular bell pepper, so you'll barely be able to notice it when eating this dish!
Ingredients
75 g
Sweet potato
½ sachet(s)
Middle Eastern spice mix
½ piece
Carrot
½ piece
Red onion
50 g
Bulgur
(Contains: Tarwe, Gluten May be present: Kamut, Khorasan (tarwe), Rogge, Gerst, Gluten, Haver)
0.17 sachet(s)
Ground cumin
10 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
1 piece
Roma tomato
2.5 g
Fresh mint
(May be present: Selderij)
20 g
Arugula & lamb's lettuce
1 piece
Romano pepper
25 g
Honeyed goat's cheese pearls
(Contains: Melk (inclusief lactose))
Not included in your delivery
175 milliliters
Low sodium vegetable stock
½ teaspoon
Mustard
½ tablespoon
Balsamic vinegar
½ tablespoon
Olive oil
½ tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C and prepare the stock.
- Peel the sweet potato and dice it into 1cm cubes, then transfer to a large bowl along with half of the Middle Eastern-style spices.
- Drizzle lightly with olive oil and season with salt and pepper, then toss well to coat.
- Transfer to a parchment-lined baking sheet and roast in the oven for 15 minutes.
- Meanwhile, cut the Romano pepper into strips and slice the carrot into 0.5cm thick crescents.
- Slice the onion into half rings.
- Transfer all three to the same bowl and drizzle lightly with olive oil.
- Add the rest of the Middle Eastern-style spices and season with salt and pepper, then toss well to coat.
- Toss the sweet potato, then add the vegetables alongside (or use another baking sheet). Roast for 20 - 25 minutes, tossing halfway.
- In a pot or saucepan, toast the bulgur with the cumin for 1 minute over medium heat, stirring continuously.
- Add the stock and boil for 10 minutes over low heat, covered.
- Drain and then fluff through the bulgur with a fork.
- Heat a clean frying pan over high heat and toast the pumpkin seeds until they start to pop, then remove from the pan and set aside.
- Dice the tomato and finely chop the mint, then transfer both to a salad bowl.
- Add the lettuce and toss well to combine.
- In a small bowl, combine the extra virgin olive oil with the balsamic vinegar and the mustard. Season to taste with salt and pepper.
- Transfer the roasted vegetables, the dressing and the bulgur to the salad bowl and toss well to combine.
- Drizzle with extra virgin olive oil as preferred and season to taste with salt and pepper.
- Serve the salad on plates and top with the goat's cheese.
- Garnish with the pumpkin seeds to finish.
