- 500g beetroot
- 75g bulgar wheat
- 1 red onion
- ½ bergamot lemon
- 1 garlic clove
- 150g yogurt
- 250g cherry vine tomatoes
- 50g rocket
- 120g feta
- Sea salt
- Freshly ground pepper
- 1 tbsp olive oil
- 150ml boiling water
- Large roasting tin
- Measuring jug
- 1.
Heat your oven to 180°C/Fan 160°C/Gas 5. Fill and boil your kettle. Scrub the beetroot and slice it into thin wedges (no need to peel it – see our tip, overleaf, for stain-free beetroot prep). Add the wedges to a large roasting tin and season with salt and pepper. Pour over 1 tbsp olive oil and toss to coat. Slide the beetroot into the oven and roast for 40 mins, till sweet and tender.
- 2.
Meanwhile, tip the bulgar wheat into a large bowl. Add 150ml boiling water and cover the bowl with a plate. Set aside for 15 mins to soak.
- 3.
Peel the red onion and thinly slice it. Slide it into a bowl. Halve the bergamot lemon and squeeze over the juice from 1 half. Season with a little salt and pepper and scrunch together. Set aside.
- 4.
Peel the garlic and grate it into a small bowl. Stir in the yogurt. Halve the cherry tomatoes.
- 5.
Fluff the bulgar wheat with a fork and tip in the cherry tomatoes, roasted beetroot and red onions, along with their pickling liquid. Add the rocket and stir through the yogurt dressing. Taste and add a little more bergamot lemon juice if you like.
- 6.
Divide the salad between a couple of plates and crumble over the feta to serve.
- 7.
Speedy beets^ To speed things up, you can chop the beetroot into 1-2cm pieces and reduce the cooking time to 20-25 mins.
- 8.
- Tip
Bergowhat?
Bergamots look like squashed lemons and have a slightly orange skin. They come from Marrakech and if you've drunk a cup of Earl Grey tea then you'll recognise their sweet floral flavour. Store them in the fridge till you're ready to cook with them.
