Warm bulgur, veggie sausage & harissa roasted carrot salad

Warm bulgur, veggie sausage & harissa roasted carrot salad

A hearty vegetarian sharer with heaps of colour and texture. Why not stretch it out to serve 6-8 and serve with flatbread and other mezze bits and bobs?

5 out of 5 stars(2) Rate this recipe
Vegetarian
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook40 mins
  • Total time50 mins
  • Pluscooling

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Ingredients

  • 600g carrots, scrubbed and thickly cut on the diagonal
  • 3 tbsp olive oil, plus extra to drizzle
  • 3 tbsp Cooks’ Ingredients Ruby Rose Harissa Paste
  • 276g pack Cauldron 6 Lincolnshire Vegetarian Sausages
  • 200g Waitrose Bulgur Wheat with White & Red Quinoa
  • 1 clove/s garlic, crushed
  • 1 unwaxed lemon, zest and juice
  • 25g pack basil, leaves torn
  • 25g pack flat leaf parsley, leaves picked
  • 20g pack dill, leaves picked
  • 200g pack feta

Method

  1. Preheat the oven to 200ºC, gas mark 6. In a large roasting tray, toss the carrots with 1 tbsp olive oil and 1 tbsp harissa paste, then season. Roast for 35-40 minutes until burnished and tender. Put the sausages onto another small baking tray, toss with 1 tsp oil and bake for 20 minutes until browned and piping hot.

  2. As the carrots and vegetarian sausages cook, boil the bulgur for 12 minutes in salted water according to pack instructions, then drain well and tip into a wide serving bowl or platter and let it cool a little.

  3. Mix the garlic with the lemon zest and juice, the remaining 2 tbsp olive oil and harissa. Season. Chop the sausage into bitesized chunks and add to the bulgur with the carrots and herbs. Toss with the dressing and crumble over the feta to serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,360kJ/ 566kcals

Fat

32g

Saturated Fat

11g

Carbohydrates

40g

Sugars

14g

Fibre

11g

Protein

24g

Salt

2.1g

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