Chorizo & root veg bulgur wheat

bulgur wheat chorizo fibre folate root vegetables salad vitamin c

N/A

Source

Ingredients

½ swede , peeled and cut into 1cm chunks

150g baby carrots , halved lengthways

1 large red onion , cut into wedges

2 garlic cloves , crushed

½ tbsp sweet smoked paprika

2 tbsp olive oil , plus an extra drizzle to serve

150g mild cooking chorizo , sliced

150g bulgur wheat

½ lemon , juiced, plus lemon wedges, to serve

½ bunch of parsley , leaves picked

salad leaves, to serve (optional)

Method

Heat the oven to 200C/180C fan/gas 6. Toss together the swede, carrots, onion, garlic, paprika and olive oil in a roasting tin. Season and roast everything for 10 mins. Add the chorizo and continue cooking for 15-20 mins more until the swede is tender and the chorizo is crisp. Cook the bulgur wheat following pack instructions.

Toss the cooked bulgur through the veg and chorizo mixture with the lemon juice, then scatter over the parsley. Season and drizzle with a little extra oil. Serve with lemon wedges and salad leaves, if you like.