Nigella Lawson spiced bulgur wheat with roast vegetables and a beetroot, chilli and ginger sauce recipe on Nigella’s Cook, Eat, Repeat

Nigella Lawson served up spiced bulgur wheat with roast vegetables and a beetroot, chilli and ginger sauce on Nigella’s Cook, Eat, Repeat.

The ingredients for the bulgur wheat are: small bunch fresh coriander, stalks and leaves separated and finely chopped, 1 tbsp olive oil, 1 orange, zest only, 2 large garlic cloves, crushed or grated, 1 tsp fennel seeds, 1 tsp cumin seeds, 1 tsp coriander seeds, ⅛ tsp dried chilli flakes, 200g bulgur wheat, 50g red lentils and 1½ tsp sea salt flakes (or ¾ tsp fine sea salt), plus extra if needed.

For the roast vegetables: 400g leeks (trimmed weight), cut into 3cm logs, 2–3 red peppers, seeds removed and cut into large bite-sized pieces, 200g cherry tomatoes, 1 tsp cumin seeds, 1 tsp fennel seeds, 1 tsp sea salt flakes (or ½ tsp fine sea salt), 3 tbsp olive oil, 2 tbsp orange juice, plus extra if needed and 150g radishes.




See recipes by Nigella in her book titled : Cook, Eat, Repeat: Ingredients, recipes and stories. available from Amazon now.

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