Warm bulgur, veggie sausage & harissa roasted carrot salad

Name: Warm bulgur, veggie sausage & harissa roasted carrot salad
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 600 g carrots, scrubbed and thickly cut on the diagonal; 3 tbsp olive oil, plus extra to drizzle; 3 tbsp Cooks’ Ingredients Ruby Rose Harissa Paste; 276 g pack Cauldron 6 Lincolnshire Vegetarian Sausages; 200 g Waitrose Bulgur Wheat with White & Red Quinoa; 1 clove/s garlic, crushed; 1 unwaxed lemon, zest and juice; 25 g pack basil, leaves torn; 25 g pack flat leaf parsley, leaves picked; 20 g pack dill, leaves picked; 200 g pack feta

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?

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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

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.
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.
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.