Harissa Roasted Leeks & Beetroot w Bulgur Wheat - Adre's Kitchen

Name: Harissa Roasted Leeks & Beetroot w Bulgur Wheat - Adre's Kitchen
Cuisine: Moroccan, African
Ingredients: 2 cups washed, thickly sliced leeks; 1 cup fennel, washed, thickly sliced; 1 cup bulgar wheat/quinoa; 400ml boiling vegetable stock; handful coriander finely chopped; feta cheese (opt); watercress (opt); mint (opt); pistachios (opt); spring onions chopped (opt); 2tbspn harissa paste; 4tbspn extra virgin olive oil; 1tspn garlic, minced; 2 pinch salt; 1 orange zest and juice; 1tspn dijon mustard; 6tbspn extra virgin olive oil; 1tspn honey/maple syrup; pinch salt; pepper

8 steps

Updated at: Wed, 16 Aug 2023 21:58:33 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories2289 kcal (114%)

Total Fat166.7 g (238%)

Carbs182 g (70%)

Sugars32 g (36%)

Protein37.6 g (75%)

Sodium3155.2 mg (158%)

Fiber39.4 g (141%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

PREP TIME 10mins COOKING TIME 60mins

Step 2

SERVING SUGGESTION

Step 3

Preheat the oven to 180c.

Step 4

Mix the harissa paste together.

Step 5

Rub the beetroot, leeks and fennel with harissa mix and transfer to the oven and roast for 45min, turning the veggies halfway.

Step 6

Give the veggies a good mix, stir in the bulgar wheat and vegetable stock. Return to the oven for 15min uncovered or until the bulgar wheat is soft and fluffy.

Step 7

Dressing Combine the into a jam jar and give a good shake, season to taste.

Step 8

Top with your favourite topping (see serving suggestions)

View on adreskitchen.com

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