A great dish for those days when you need something low on effort but big on flavour. To share this between 4, heat a couple of packs of falafel or similar to serve alongside.
- CourseMain meal
- Prepare10 mins
- Cook30 mins
- Total time40 mins
Preheat the oven to 200ºC, gas mark 6. Tip the vegetables into a baking tray and roast for 25-30 minutes, stirring occasionally, until cooked and golden.
Bring 250ml water to the boil in a saucepan and add the tapenade, vinegar and bulgur wheat. Bring back to the boil, then cover and simmer for 15 minutes until the water is absorbed and the bulgur is tender
Roughly chop the parsley and stir into the bulgur mixture with the roasted vegetables and spinach. Divide between serving bowls and crumble over the white block.
Bulgur wheat is a great carb to have in your store cupboard. It lasts for ages, has more bite than couscous and takes on big flavours with ease. If you don’t need the recipe to be vegan, swap the block for Essential Greek Feta.