Spiced bulgur wheat with roast vegetables

Name: Spiced bulgur wheat with roast vegetables
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Cuisine: Middle Eastern
Ingredients: small bunch fresh coriander, stalks and leaves separated and finely chopped; 1 tbsp olive oil; 1 orange, zest only; 2 large garlic cloves, crushed or grated; 1 tsp fennel seeds; 1 tsp cumin seeds; 1 tsp coriander seeds; ⅛ tsp dried chilli flakes; 200g/7oz bulgur wheat; 50g/1¾oz red lentils; 1½ tsp sea salt flakes (or ¾ tsp fine sea salt), plus extra if needed; 400g/14oz leeks (trimmed weight), cut into 3cm/1¼in logs; 2–3 red peppers, seeds removed and cut into large bite-sized pieces; 200g/7oz cherry tomatoes; 1 tsp sea salt flakes (or ½ tsp fine sea salt); 3 tbsp olive oil; 2 tbsp orange juice, plus extra if needed; 150g/5½oz radishes

Instructions

Prep:1hCook:1h

This is one of my most repeated suppers, particularly when I have vegetarian or vegan friends over, but not only then; even meat-eaters do not need to eat meat every day. And while it’s certainly enough for four, I don’t decrease quantities for two; this is most definitely something you want in a tub in the fridge to eat later in the week, whether reheated or as a salad.

Updated at: Thu, 21 Nov 2024 20:36:07 GMT