- 75g bulgar wheat
- 4 shallots
- 200g beetroot
- 1 garlic clove
- 1 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 250g beef stir-fry strips
- 1 tsp fennel seeds
- 400g tin of cannellini beans
- A handful of flat leaf parsley
- 150ml boiling water
- Sea salt
- Freshly ground pepper
- 2 tsp olive oil
- 4 tbsp cold water
Heat your oven to 200°C/Fan 180°C/Gas 6. Tip the bulgar wheat into a heatproof bowl. Cover with 150ml boiling water and a pinch of salt. Cover with a plate and set aside to soak for 30 mins.
Slice the shallots in half and peel them. Top and tail the beetroot. Peel and cut into 8 wedges (remember to wash your pink hands before they stain). Line a baking tray with baking paper and scatter the veg over it. Season with a little salt and pepper. Roast in the oven for 35 mins, or till tender.
While the veg roast, peel and grate the garlic and add to a small bowl. Spoon in 1 tbsp each balsamic vinegar and Dijon mustard. Season and add 1 tsp oil. Mix well, till it all comes together as a smooth dressing. Set it aside.
Heat up a large, heavy frying pan till smoking hot. Add 1 tsp olive oil. Season the beef strips generously. Fry quickly in the hot pan for 2-3 mins, turning half way through. Transfer the beef to a plate and let it rest for a few mins.
Turn the heat under the frying pan down to medium. Add 1 tsp fennel seeds. Cook for 1 min till the seeds are fragrant.
Drain and rinse the cannellini beans. Add them to the pan with 4 tbsp water. Bring it all to the boil, then simmer for 5 mins to warm everything through.
Stir half the balsamic dressing into the beans. Taste and add more seasoning if needed.
Spoon the beans into bowls. Scatter over the roast veg and beef strips. Roughly tear the parsley leaves and sprinkle them over. Mix any resting juices from the beef plate with the remaining balsamic dressing and drizzle over the top of each bowl to serve, with the bulgar wheat on the side.