Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220C and boil the kettle for use in Step 3.

Washing Instruction

Wash your hands, carrots, beetroot and lemon well. Rinse your mint parsley thoroughly and drain on paper towel.

Gino's Tip

In terms of nutrition, bulgur holds its own when compared to fiber-rich brown rice - with more than twice the fibre and four times as much folate!

Step 1

Lemon: Using the fine side of a box grater, grate the peel to create zest and then cut in half and juice.

Step 2

Parsley pesto: Mix together the parsley, mint, garlic, lemon zest and juice. Whisk in the olive oil (2 tbsp for 4; 1 tbsp for 2).

Step 3

Beetroots, carrots & nuts: Place the beetroots and carrots on a tin foil-lined baking tray with a drizzle of olive oil and season with salt and pepper. Mix and arrange in a single layer and roast for 35 minutes until crispy and golden. In the last 8 minutes of cooking, place the pecan nuts on a separate tray to toast. Once toasted, chop roughly.

Step 4

Bulgur wheat: Place a pot on medium-high heat and add boiling water (2 cups for 4; 1 cup for 2). Add the wheat and boil gently for 10 minutes until tender. Drain and season.

Step 5

Serve by mixing ¾ of the parsley pesto through the bulgur wheat, and top with the roast veggies, toasted pecan nuts and crumbled feta. Drizzle over the rest of the parsley pesto.