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Beetroot bulgur wheat with paneer
Fruit and vegetables
1 medium
beetroot
(around 140g/5oz), washed, trimmed and coarsely grated
1 tbsp finely chopped flatleaf
parsley
½
lemon
, zest only
1 shredded
Little Gem lettuce
or mixed leaves, lightly dressed with extra virgin olive oil and lemon juice
lemon
wedges
Tins, packets and jars
150g/5½oz
bulgur wheat
Cooking ingredients
1 tsp
cumin
seeds
½
vegetable stock
cube
2 tbsp extra virgin
olive oil
1 tbsp
balsamic vinegar
or lemon juice
pinch
cayenne pepper
½ tsp
caster sugar
freshly ground
black pepper
2 tbsp extra virgin
olive oil
, plus extra for brushing
Dairy, eggs and chilled
140g/5oz
paneer
, cut into 6 slices
Other
1 tsp flaked sea salt, plus extra to season
Back to recipe
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