Pesto, bulgur wheat & roasted vegetable tabbouleh

Pesto, bulgur wheat & roasted vegetable tabbouleh

By
From
Love Your Lunches
Makes
2–3 lunch portions
Photographer
Bec Dickinson

It’s a great idea to have roasted vegetables in the fridge, so always cook double. This recipe works with any vegetables you have available.

Ingredients

Quantity Ingredient
100g bulgur wheat
20g flaked almonds, toasted
2 tablespoons pesto
600g leftover roasted vegetables
2 tablespoons roughly chopped parsley
1 tablespoon roughly chopped basil
50g feta
1/2 lemon, juiced
1 tablespoon olive oil
salt
freshly ground black pepper

Method

  1. In a small saucepan of salted water, bring the bulgur wheat to the boil, then reduce to a simmer for 8–10 minutes or until cooked. Drain and rinse.
  2. In a small, dry frying pan, toast the almonds over a low heat until golden. Pour into a bowl to cool.
  3. In a medium bowl, toss together the bulgur wheat, pesto, vegetables, parsley, basil, and feta. Drizzle over the lemon juice and olive oil and season to taste.
  4. Portion into lunch boxes, and store in the fridge. Serve at room temperature with a sprinkling of the almonds.

Note

  • Vegetarian
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