Butter roasted harissa leeks & beetroot with bulgar wheat

Name: Butter roasted harissa leeks & beetroot with bulgar wheat
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Moroccan, African
Ingredients: 350g beetroot, diced into 1cm chunks; 2 leeks (450g), cut into 2.5cm logs; 1-2 tablespoons rose harissa; 1 tablespoon softened butter; 1 teaspoon sea salt; 200g bulgur wheat; 400ml boiling vegetable stock; 100g feta cheese; A handful of fresh coriander, roughly chopped; 4 tablespoons natural yogurt

4 steps

Prep:15minCook:1h

The green roasting tin

Updated at: Sat, 28 Mar 2026 20:37:55 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories458.6 kcal (23%)

Total Fat14.4 g (21%)

Carbs71.2 g (27%)

Sugars9.3 g (10%)

Protein16.3 g (33%)

Sodium1418.1 mg (71%)

Fiber11.6 g (41%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

350gbeetroot

diced into 1cm chunks

450gleeks

cut into 2.5cm logs

1 tablespoonsrose harissa

1 tablespoonbutter

softened

1 teaspoonsea salt

200gbulgur wheat

400mlvegetable stock

boiling

100gfeta cheese

fresh coriander

roughly chopped

4 tablespoonsnatural yogurt

Instructions

Step 1

1. Preheat the oven to 180°C fan/200°C/ gas 6.

Step 2

2. Rub the beetroot and leeks all over with the harissa and butter in a roasting tin. Scatter over the salt, then transfer to the oven and roast for 45 minutes.

Step 3

3. Give the vegetables a good mix, then stir in the bulgur wheat and vegetable stock. Return to the oven for 15 minutes, uncovered.

Step 4

4. Scatter over the feta cheese and coriander and serve hot, with the yogurt on the side.