Bulgar with balsamic roasted vegetables & goat's cheese

Latest comments and suggestions

• austinali66

  17 November 2011

  austinali66 rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rnten

  28 November 2011

  Rnten rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1776671/

http://www.bbcgoodfood.com/recipes/1776671/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Need to buy ingredients?

Let Ocado deliver what you need for this recipe, right to your kitchen table.

Terms and Conditions apply

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 mins

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

PER SERVING

745 kcalories, protein 23g, carbohydrate 101.2g, fat 30.4 g, saturated fat 8.8g, fibre 5.7g, salt 1.38 g

Advertisement