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75p/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
Typical values per serving when made using specific products in recipe
Energy | 2,360kJ/ 566kcals |
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Fat | 32g |
Saturated Fat | 11g |
Carbohydrates | 40g |
Sugars | 14g |
Fibre | 11g |
Protein | 24g |
Salt | 2.1g |
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