Roasted harissa beets and leeks with bulgur and feta
From irishtimes.com
35 minServes 4
Harissa-roasted beets and leeks tossed with fluffy bulgur wheat, topped with crumbled feta and toasted pumpkin seeds.
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| prepPreheat oven to 180°C / 350°F | ||||
| 500 g beetroot, peeled and cut into 1 cm chunks | Coat beets & leeks with harissa butter | Roast 180°C / 350°F, 25–30 min | Combine vegetables, bulgur & coriander | Top with feta & pumpkin seeds, serve |
| 2 leeks, cut into 2.5 cm logs | ||||
| 2 tablespoons harissa paste | ||||
| 1 tablespoon melted butter | ||||
| 1 teaspoon salt | ||||
| 300 g bulgur wheat | Soak bulgur in boiling water, 10 min | Fluff bulgur with fork | ||
| 500 ml boiling water | ||||
| a handful of fresh coriander | ||||
| 150 g feta cheese | ||||
| 80 g toasted pumpkin seeds | ||||
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