- 1 vegetable stock cube
- 5 carrots
- 1 onion
- 1 garlic clove
- A bag of bulgar wheat
- A bag of flaked almonds
- A handful of chervil
- ½ pack of feta
- A bag of oriental leaf salad
- 1 tbsp Balsamic vinegar
- 250ml hot water
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- Roasting tin
- Heatproof measuring jug
- Pan with a lid
- Small frying pan
- A couple of bowls
- 1.
Fill the kettle and boil it. Heat your oven to 200°C/Fan 180°C/Gas 6. Pop a roasting tin in the oven to warm. Put your stock cube into a measuring jug. Pour over 250ml hot water from the kettle. Stir to dissolve.
- 2.
Scrub and trim the carrots. Slice into sticks about 1 cm wide and as long as your little finger. Peel and finely slice the onion. Peel and grate or crush the garlic.
- 3.
Take the roasting tin out of the oven. Add the carrots, onion and garlic. Drizzle with 1 tbsp olive oil. Season with salt and pepper. Toss to mix. Roast for about 30 mins till they’re soft and browned.
- 4.
Tip the bulgar wheat into a pan. Pour in the hot stock. Pop on a lid. Bring to the boil. Turn the heat right down. Simmer for 8-10 mins till all the water has been absorbed. Take off the heat. Leave the lid on to keep it warm.
- 5.
Warm a dry frying pan over a medium heat. Tip in the almonds. Toast for 2-3 mins till golden. Shake the pan often so they don't burn. Take off the heat. Pop to one side.
- 6.
Pull the leaves off the chervil stalks. Finely chop them. Crumble half a pack of the feta. Pop the oriental salad into a bowl.
- 7.
Whisk the Balsamic vinegar with 1 tbsp olive oil and a little salt and pepper to make a dressing. Drizzle over the salad.
- 8.
Add the roast veg, most of the chervil and the feta to the bulgar wheat. Toss to mix. Taste and adjust the seasoning if needed. Serve topped with the toasted almonds, the remaining chervil and feta and the salad on the side.