Roasted Ratatouille, Chorizo, and Pesto Bulgur
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Roasted Ratatouille, Chorizo, and Pesto Bulgur

Roasted Ratatouille, Chorizo, and Pesto Bulgur

with Greek Style Salad Cheese and Flaked Almonds

This delicious Roasted Ratatouille, Chorizo, and Pesto Bulgur has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Allergens:
Celery
•Cereals containing gluten
•Milk
•Nuts

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Aubergine

(May contain Celery)

1 unit(s)

Bell Pepper

(May contain Celery)

1 unit(s)

Red Onion

3 unit(s)

Garlic Clove

190 grams

Baby Plum Tomatoes

1 sachet(s)

Dried Basil

10 grams

Vegetable Stock Paste

(Contains Celery)

120 grams

Bulgur Wheat

(Contains Cereals containing gluten)

50 grams

Fresh Pesto

(Contains Milk)

50 grams

Greek Style Salad Cheese

(Contains Milk)

15 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

90 grams

Diced Chorizo

Not included in your delivery

240 milliliter(s)

Water for the Bulgur

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Nutritional information

Energy (kJ)3156 kJ
Energy (kcal)754 kcal
Fat38.9 g
of which saturates12.6 g
Carbohydrate75.8 g
of which sugars18.8 g
Protein27.9 g
Salt4.72 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Kettle
•Medium Saucepan
•Baking Tray
•Lid
•Large Saucepan

Instructions

Prep your Veg
1

Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a half-full kettle.

Trim the aubergine, then cut into roughly 2cm pieces. 

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Halve, peel and thinly slice the red onion. Peel the garlic (but keep whole). 

Fry the Onion
2

Heat a drizzle of oil in a medium saucepan on medium-high heat.

 
Once hot, add the onion, season with salt and pepper and fry until soft and sweet, 10-12 mins, stirring occasionally.

Roasting Time
3

Meanwhile, pop the aubergine, pepper strips, tomatoes and garlic cloves onto a baking tray.

Drizzle with oil, sprinkle over the dried basil, then season with salt and pepper. Toss to coat.

Spread out in a single layer (use two trays if necessary).

When the oven is hot, roast on the top shelf until the aubergine is soft and golden 18-20 mins.

Cook the Bulgur
4

Once the onion has softened, pour the water for the bulgur wheat (see pantry for amount) into a large saucepan, stir in the veg stock paste and bring to the boil.

Stir in the bulgur, bring back up to the boil and simmer for 1 min.

Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve. 

Bring on the Ratatouille
5

When the veg is cooked, remove from your oven and lightly crush both the garlic and the tomatoes with the back of a fork.

Gently stir to combine the veg on the tray.

When the bulgur wheat is cooked, stir through two thirds of the pesto. Taste and add salt and pepper if you feel it needs it.

Serve
6

Share the pesto bulgur wheat between your bowls.

Top with the roasted ratatouille, chorizo and drizzle with the remaining pesto.

Crumble over the cheese. Sprinkle over the toasted almonds. 

Enjoy!