Greek Inspired Bulgur Bowl
with Olives, Pickled Red Onion and Greek Salad Cheese
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Garlic Clove
120 grams
Bulgur Wheat
(Contains Cereals containing gluten)
30 grams
Chicken Stock Paste
1 unit(s)
Red Onion
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
240 grams
British Beef Mince
1 sachet(s)
Roasted Spice and Herb Blend
30 grams
Tomato Puree
30 grams
Olives
40 grams
Baby Spinach
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
1 tbsp
Honey
½ tsp
Sugar
Nutritional information
Utensils
Instructions
Boil a half-full kettle. Peel and grate the garlic.
Heat a drizzle of oil in a medium-sized saucepan. Add half of the garlic and fry for 1 min. Stir through the bulgur.
Pour the boiled water for the bulgur wheat (see pantry) into the saucepan on high heat, then stir in half of the chicken stock paste.
Bring back to the boil and simmer for 1 min. Put a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Meanwhile, halve, peel and chop the red onion into small pieces. Add to a medium-sized bowl and stir through the red wine vinegar and sugar for the pickle (see pantry for amount). Set aside for later.
Heat a large frying pan on medium-high heat with a drizzle of oil.
Once hot, fry the beef mince until browned, 5-6 mins. Use a spoon to break it up as it cooks. Season with salt and pepper.
IMPORTANT: Wash your hands and equipment after handling raw meat. The beef is cooked when no longer pink in the middle.
Add the roasted herb and spice, tomato puree, and the remaining garlic and cook for 1 min more.
Stir through the remaining chicken stock, water, and honey for the sauce (see pantry for amount).
Simmer the sauce for 4-5 mins.
Meanwhile, chop the olives lengthways.
When the sauce has finished, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Stir through the olives.
Fluff up the bulgur with a fork.
Taste the sauce and bulgur and season with salt and pepper if you feel it needs it.
TIP: Add a splash of water if the sauce is looking a little thick.
Share your bulgur between your serving bowls.
Top with your beef.
Crumble over your Greek-style cheese and serve with your pickled onions on top.
Enjoy!
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