Ingredients

• 1 large parsnip
• peeled and cut into short batons
• 2 carrots
• peeled and cut into short batons
• 3 tbsp olive oil
• 100g/3½oz bulgur wheat
• rinsed
• 1 tbsp clear honey
• ½-1 tsp dried chilli flakes
• to taste
• ½ lemon
• juice only
• 25g/1oz chopped fresh flatleaf parsley
• 150g/5oz vacuum-packed cooked beetroot
• drained
• cubed
• 100g/3½oz soft goats' cheese
• finely chopped
• salt and freshly ground black pepper
• 4 warm flatbreads
• to serve

Directions

• Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray or small roasting tin with aluminium foil.
• Put the parsnips and carrots on the baking tray and drizzle over 1 tablespoon of the oil. Season with salt and pepper and roast for 18-20 minutes.
• Meanwhile
• half-fill a saucepan with water and bring to the boil. Add the bulgur and cook for 6-8 minutes
• or until almost tender.
• Drizzle the roasted vegetables with the honey and sprinkle with the chilli flakes
• turning to coat all over. Return to the oven for a further 10 minutes
• or until golden-brown and sticky.
• Drain the bulgur and transfer to a large bowl. Stir in the roasted vegetables. Add the lemon juice and most of the parsley and stir again. Season with salt and pepper.
• Spoon the bulgur wheat salad onto a serving platter. Sprinkle over the beetroot and goats' cheese. Garnish with the remaining parsley and oil. Serve with flatbreads.