- 1 vegetable stock cube
- 500g carrots
- 1 onion
- 1 garlic clove
- 150g bulgar wheat
- 40g honey
- 1 tsp caraway seeds
- A handful of dill, leaves only
- ½ x 200g feta
- 50g sweet salad mix
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- 300ml boiling water
- Sea salt
- Freshly ground pepper
Heat your oven to 200°C/Fan 180°C/Gas 6. Place a roasting tin in the oven to warm up. Dissolve the stock cube in 300ml boiling water. Scrub and trim the carrots. Slice into quarters lengthways. Peel and thinly slice the onion. Peel and grate the garlic.
Tumble the carrots into the roasting tin. Drizzle over 1 tbsp olive oil and toss to coat. Season with salt and pepper. Roast for 20 mins.
Place a pan on the heat for a couple of mins. Add ½ tbsp olive oil. Tip in the onion and fry for 5 mins. Add the garlic and cook for 1 min. Add the bulgar wheat. Pour in the stock. Pop on a lid and bring to the boil. Turn the heat right down. Simmer for 10 mins till all the water is absorbed. Take off the heat and set aside.
After the carrots have roasted for 20 mins, drizzle over the honey and scatter over 1 tsp caraway seeds. Roast for a further 10 mins.
Pull the soft leaves off the dill stalks. Finely chop them. Crumble ½ pack of feta (see our tip for what to do with the rest). Whisk 1 tbsp balsamic vinegar with ½ tbsp olive oil and some salt and pepper to make a dressing. Toss with the salad leaves.
When the bulgar is cooked, add the roast carrots, plus most of the dill and feta. Toss to mix. Taste and adjust the seasoning. Serve topped with the remaining crumbled feta and dill, with the salad on the side.
You’d feta believe it
Feta will keep for a few days wrapped in the fridge. Try adding to cooked potato with chopped parsley and chilli flakes. Mash together for a flavour-packed side dish.