Bulgar with balsamic roasted vegetables & goat’s cheese

Bulgar with balsamic roasted vegetables & goat’s cheese

4.6

(5 ratings)

By

Cooking time

Ready in 30 mins

Skill level

Easy

Servings

Serves 2

Sample as a side or enjoy this bulgar wheat based dish as a hearty and nutritious main

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
745
protein
23g
carbs
101.2g
fat
30.4g
saturates
8.8g
fibre
5.7g
sugar
-
salt
1.38g
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Ingredients

  • 250g butternut squash, cut into small cubes
  • 2 red onions, thickly sliced
  • 2 courgettes, cut into thin batons
  • 5 tbsp balsamic vinegar
  • 2 tbsp golden caster sugar
  • 2 tbsp olive oil
  • 150g bulgar wheat
  • a handful whole almonds, toasted and roughly chopped
  • 100g goat's cheese, crumbled
  • basil leaves, a few to serve

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Method

  1. Heat the oven to 190c/fan170c/gas5. Spread the vegetables out in a single layer in a large shallow roasting tin. Mix the vinegar, sugar and olive oil. Pour over the veg and season well. Roast for 25 minutes until golden, stirring a couple of times.
  2. Prepare the bulgar following the pack instructions. Drain well and put in a bowl.
  3. Tip the veg and all of their juices in with the bulgar. Sprinkle the nuts over. Toss everything together then serve with the goat’s cheese and basil leaves scattered over the top.

Recipe from olive magazine, November 2011

BBC GoodFood Magazine

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Comments

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emmveebee's picture
emmveebee02:29, 4th Apr, 2013
5

Wonderful. I didn't have any squash so used chopped fennel and red peppers. Served as a main course on a big bed of rocket and shredded basil and mint. Drizzled a little olive/chilli oil to serve. Looked great and really enjoyed it. Will def make again with any combination of roasted Mediterranean veg.

totalwipeout's picture
totalwipeout05:30, 25th Aug, 2012
5

This is fantastic! Just making it again for my friend and I for dinner. I added some fresh beetroot, sweet potato and shallots (instead of red onion) and it's fabulous. Great dish! :-)

barnetgirl's picture
barnetgirl08:35, 17th Nov, 2011
5

Very easy and very lovely! I cut the sugar to 1 tbsp as 2tbsp sounded like a lot to add to what are already sweet vegetables. Roasted a little longer and added feta instead of goats cheese and some pumpkin seeds instead of almonds. I had planned to serve this alongside some chicken but decided that it was a meal in itself and needed nothing else! Will make again and try with the goats cheese next time. Looked gorgeous too.

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