- 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
- 300ml boiling water
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1.
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.
- 2.
Tumble the carrots into the hot roasting tin. Drizzle over 1 tbsp olive oil and toss to coat. Season with salt and pepper. Roast for 20 mins.
- 3.
While the carrots roast, place a pan on a medium heat for 2 mins. Add ½ tbsp oil. Tip in the onion and fry for 5 mins, stirring often. Add the garlic and cook, stirring, for 1 min. Stir in 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 the water has been absorbed. Take off the heat.
- 4.
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.
- 5.
Pull the soft leaves off the dill stalks. Finely chop them. Crumble half the 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 sweet salad leaves.
- 6.
Add the roast carrots to the cooked bulgar wheat, 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 leaves on the side.
- Tip
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.