Main course Salads Vegetarian

Balsamic roast vegetables with bulgur wheat and feta


  • 1 courgette, cut into chunks
  • 1 small butternut squash, peeled, de-seeded and cut into small chunks
  • 6 cherry tomatoes
  • 1/2 tsp fennel seeds
  • pinch of chilli flakes
  • olive oil
  • 1 tbsp balsamic vinegar
  • 50g bulgur wheat
  • squeeze of lemon juice
  • handful of chopped parsley
  • 150g feta cheese


An ideal take-to-work lunch.

Put the vegetables into a baking tray, sprinkle over the fennel seeds and chilli flakes, drizzle over some olive oil and season well with salt and pepper. Roast in a hot oven (200C) for about 30 minutes or until soft and caramelised. Remove from the oven, add the balsamic vinegar and mix gently through.

Cook the bulgur wheat according to packet instructions (I boil mine unsalted for about 10 minutes, drain in a sieve and rinse with boiling water).

Mix the roasted vegetables with the bulgar wheat, adding the squeeze of lemon and the parsley. Divide into two lunchboxes – check out these cool ones – and crumble over the feta cheese. Finish with a flourish of your finest extra virgin olive oil and a good grind of pepper.

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