2 medium beetroot (about 300g), peeled and cut into wedges
1 tbsp olive oil, plus extra to drizzle
200g bulgar wheat
350ml beef or chicken stock
200g frozen peas
juice of 1 lemon
100g feta, crumbled
large handful fresh mint, roughly chopped
100g spinach leaves
Preheat the oven to 200°C.
Put the onion and beetroot wedges on a baking tray, add the oil, then season well and gently toss together. Roast for 25 to 30 minutes until tender.
Meanwhile, toast the bulgar wheat in a mediumsized pan over a medium heat for 2 minutes. Carefully pour in the stock. (It will bubble a lot.) Simmer for 5 minutes, then add the peas and continue cooking for 3 minutes. Set aside for 10 minutes to cool slightly, then fork through the mixture to loosen and fluff it up.
Stir in the lemon juice, feta, mint and spinach leaves. Check the seasoning.
Divide the bulgar mixture among four serving plates. Top each with some the roasted vegetables and drizzle over some extra oil, if you like.
EACH SERVING About 1 562kJ, 11g fat (4g saturated), 56g carbohydrate (12g total sugars).