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Sticky Roast Carrot & Date Pilaf with Feta
Each mouthful of this sticky carrot, date and feta one pan pliaf is layered with sweet and savoury flavours. You'll start by roasting the carrots with cumin seeds and garlic till gently caramelised then scatter in the nutty bulgar wheat and simmer in a vegetable stock till tender. Finished with sticky Medjool dates, tangy feta and fresh coriander tossed in a silky lemon dressing.
Ingredients
- 500g carrots
- 2 garlic cloves
- 2 tsp cumin seeds
- 200g Medjool dates
- 1 vegetable stock cube
- 300g bulgar wheat
- 1 lemon
- A handful of coriander
- 120g feta
Prep: 15 mins | Cook: 40 mins
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas 6. Trim the carrots and slice them on the diagonal into 1cm-thick pieces. Add the carrots to a large roasting tin. Peel and grate the garlic cloves.
2. Scatter the cumin seeds and grated garlic over the carrots. Drizzle over 1 tbsp olive oil. Season with salt and pepper. Toss well to mix. Slide the roasting tin into the oven and cook the carrots for 20 mins till beginning to soften.
3. Meanwhile, fill and boil the kettle. Remove the stones from the dates and roughly chop them. Add the vegetable stock cube to a heatproof jug. Pour in 700ml hot water and stir to dissolve.
4. When the carrots have roasted for 20 mins, remove the roasting tin from the oven. Stir in the bulgar wheat. Pour over the hot vegetable stock and stir well to mix. Return the roasting tin to the oven and cook for 20-25 mins till the carrots are tender and the bulgar wheat has absorbed the stock.
5. While the bulgar wheat cooks, zest the lemon. Slice the lemon in half and squeeze the juice from half into a small bowl. Season with salt and pepper. Drizzle over 1 tbsp olive oil. Whisk to combine. Roughly chop the coriander leaves and stalks. Keep separate.
6. Remove the carrots and bulgar wheat from the oven. Use fork to fluff up the bulgar wheat. Scatter over the dates, coriander stalks and lemon zest. Drizzle over the lemon dressing. Stir well to mix. Taste and add more salt, pepper or lemon juice, if you think it needs it.
7. Divide the pilaf between 4 plates. Crumble over the feta. Scatter over the coridander leaves and serve.
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