As the nights are getting longer and it’s getting colder is can sometimes feel like all you want to eat is carbs until spring. This recipe is both healthy, warm and most importantly comforting after a long day. Works great cold for a pack lunch too.
2 parsnips, 2 carrots, sweet potato (or any root veg a similar colour), bulgar wheat, veg stock cube, goats cheese, rocket, honey, oil, chilli flakes, cumin, salt and pepper, enough for two people
Start by peeling the veg and cut into chunky batons, put in a baking tray with a glug of oil, 2 tsp of runny honey, 1/2 tsp of cumin seeds and a sprinkle of chilli flakes, cook at 180c for about 30 mins until soft. Put 140 gm of bulgar sweat on to cook following pack instructions, I add a stock cube to the water to give a bit of extra flavour. About 5 minutes before the veg is cooked stir through 100gms of cubed goats cheese and a handful of rocket. Put back in the oven until the goats cheese is starting to melt. Finally drain the bulgur wheat and add to the veg. Add a drizzle of balsamic, season and enjoy.