Butter roasted harissa leeks & beetroot (with bulgur & feta)

This tasty all-in-one dish is as good for dinner as it is for lunchboxes the next day. Harissa paste does tend to vary in strength, so try a tiny bit before you start to assess the level of heat, and put a bit more or less in the recipe as you prefer

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C fan/200°C/gas 6. Boil 800ml water for stock

Step 2

Dice beetroot in 1cm chunks Leek into 2.5cm chunks both -> main dish

Step 3

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 4

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

Step 5

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