- 150g 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
- 250ml boiling water
- Sea salt
- Freshly ground pepper
- 2 tbsp olive oil
Heat the oven to 200°C/Fan 180°C/Gas 6. Tip the bulgar wheat into a heatproof bowl. Cover with 250ml boiling water and a pinch of salt. Cover with a plate and set aside to soak.
Slice the shallots in half and peel. Top and tail the beetroot. Peel and cut it 8 wedges (remember to wash your pink hands before it stains). Scatter the vegetables onto a baking tray. Season. Toss with 1 tbsp olive oil. Tuck a piece of foil over the top and 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 of balsamic vinegar and Dijon mustard. Season and add 1 tbsp 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 tbsp 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 a min till the seeds are fragrant.
Drain and rinse the cannellini beans. Add them to the pan with a splash of 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 roasted veg and beef strips. Roughly tear the parsley leaves and sprinkle it over. Mix any resting juices from the beef plate with the remaining balsamic dressing and drizzle over the top of the salads to serve, with the bulgar wheat on the side.