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Sweet Potato and Bulgur Wheat Salad

Sweet Potato and Bulgur Wheat Salad

with Pepper and Greek Style Salad Cheese

Recipe Development Team
Recipe Development TeamPublished on June 05, 2023
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Tags:
Veggie
Allergens:
Cereals containing gluten
•Wheat
•Sulphites
•Milk

The quantities provided above are averages only.

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.

Total30 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Sweet Potato

1 unit(s)

Bell Pepper**

(May contain traces of: Celery)

1 sachet(s)

Cajun Spice Mix

15 grams

Vegetable Stock Paste

120 grams

Bulgur Wheat

(Contains: Cereals containing gluten, Wheat)

125 grams

Baby Plum Tomatoes

24 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

15 grams

Honey

50 grams

Baby Leaf Mix**

50 grams

Greek Style Salad Cheese**

(Contains: Milk)

Not included in your delivery

220 milliliter(s)

Water for the Bulgur

2 tbsp

Olive Oil

Nutritional information

Energy (kJ)3057 kJ
Energy (kcal)731 kcal
Fat16.5 g
of which saturates5.3 g
Carbohydrate115.2 g
of which sugars29.5 g
Dietary Fibre15.8 g
Protein18.2 g
Salt2.6 g
Potassium91.5 mg
Calcium6.2 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Baking Tray
•Knife
•Medium Saucepan
•Large Salad Bowl

Cooking Instructions and Tips

1

Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the sweet potatoes into 2cm chunks (no need to peel). Halve the pepper and discard the core and seeds. Chop into 2cm chunks.

Put the sweet potato chunks and pepper onto a large baking tray. Drizzle with oil, sprinkle over the Cajun spice mix (add less if you'd prefer things milder), season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.

2

Meanwhile, pour the water for the bulgur (see pantry for amount) into a medium 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.

3

Meanwhile, halve the baby plum tomatoes.

4

In a large bowl, combine the red wine vinegar, honey and olive oil (see pantry for amount). Season with salt and pepper. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Add the tomatoes, toss to coat in the dressing, then set aside.

5

When ready, remove the sweet potato and pepper from the oven and allow to cool for a few mins.

Add the bulgur, roasted sweet potato, pepper and baby leaves to the tomato bowl. Toss to combine. 

6

Share the salad between your bowls.

Crumble over the Greek style salad cheese to finish.

Enjoy!

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