Ingredients
- 500g beetroot, peeled and cut into 1cm chunks
- 2 leeks, cut into 2.5cm logs
- 2tbs harissa paste
- 1tbs melted butter
- 1tsp salt
- 300g bulgur wheat
- 500ml boiling water
- 150g feta cheese
- A handful of fresh coriander
- 80g toasted pumpkin seeds
1. Preheat the oven to 180 degrees.
2. Mix the butter and harissa in a tray and add the cubed beets and leek. Mix everything together to coat. Roast for 25-30 minutes.
3. Meanwhile, place the bulgur wheat in a suitable container. Add boiling water and place the lid on tightly. Leave to soak for 10 minutes, then fluff the bulgur wheat with a fork to separate the grains.
4. Add the bulgur to the vegetables, along with the coriander. Mix well to combine. Scatter the pumpkin seeds and feta on top before serving.
