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Dinner with Rukmini
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Butter Roasted Harissa Leeks and Beetroot with Bulgur Wheat and Feta
Introduction from Rukmini Iyer
This tasty all-in-one dish is as good for dinner as it is for lunchboxes the next day. Harissa paste does tend to vary in strength, so try a tiny bit before you start to assess the level of heat, and put a bit more or less in the recipe as you prefer.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6.
Rub the beetroot and leeks all over with the harissa and butter in a roasting tin. Scatter over the salt, then transfer to the oven and roast for 45 minutes.
Give the vegetables a good mix, then stir in the bulgur wheat and vegetable stock. Return to the oven for 15 minutes, uncovered.
Scatter over the feta cheese and coriander and serve hot, with the yogurt on the side.
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From the book
The Green Roasting Tin
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