Another simple but delicious recipe- balsamic roasted veggies with bulgur wheat. Perfect for mixing up the work lunchbox, and delicious hot or cold – whatever you fancy!

1/2 cup Bulgur Wheat

1 Stock cube (vegetable or chicken), mixed with 1 cup boiling water

1 Onion

1 large Courgette

1 small tin Chickpeas, drained

1 Pepper

2 Salad Tomatoes, quartered

Rapeseed oil

Balsamic Vinegar

  1. Preheat the oven to 200C. Chop the veg into chunks and lay out on a baking tray, add the chickpeas and drizzle with oil and 2-3 tbsp balsamic vinegar. Place in the oven for 20-25 minutes until nicely roasted.
  2. Place the bulgur wheat in a saucepan with stock, made using 1 cup boiling water.  Bring to the boil then reduce to simmer for 10-12 minutes until cooked through. Add extra water if required.