Beetroot bulgur wheat with paneer
Beetroot brings a beautiful earthiness and vibrant colour to this simple, vegetarian meal for two. If you can’t get paneer, it’s just as good with halloumi.
Ingredients
For the bulgur
- 1 medium beetroot (around 140g/5oz), washed, trimmed and coarsely grated
- 150²µ/5½´Ç³ú bulgur wheat
- 1 tsp cumin seeds
- 1 tsp flaked sea salt, plus extra to season
- 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
For the paneer
- 2 tbsp extra virgin olive oil, plus extra for brushing
- 140g/5oz paneer, cut into 6 slices
- 1 tbsp finely chopped flatleaf parsley
- ½ lemon, zest only
To serve
- 1 shredded Little Gem lettuce or mixed leaves, lightly dressed with extra virgin olive oil and lemon juice
- lemon wedges
Method
Put the grated beetroot and bulgur wheat into a large saucepan with the cumin seeds and sea salt. Add 500ml/18fl oz water and the crumbled stock cube. Bring to a simmer and cook for about 10 minutes, or until the bulgur is softened and the liquid has been absorbed. Stir regularly, especially towards the end of the cooking time.
Add the olive oil, vinegar, cayenne pepper and sugar. Season with black pepper and stir well over a low heat for 1–2 minutes more. The bulgur wheat should look glossy and deep pink in colour. Adjust the seasoning to taste and keep warm.
Brush a medium non-stick frying pan with a little oil and place over a medium-high heat. Cook the paneer for 1–2 minutes on each side, or until nicely browned. Transfer to a shallow bowl and toss with the olive oil, parsley and lemon zest.
Divide the beetroot bulgur between two warmed plates and top with the herbed cheese. Season with sea salt and coarsely ground black pepper. Drizzle over a little olive oil and serve with the dressed salad leaves and extra lemon wedges for squeezing.
Recipe Tips
If you can’t get hold of paneer, use halloumi for this recipe instead.
