Kung pao cauliflower & prawn stir-fry
Rustle up this prawn and cauliflower stir fry in just 25 minutes. You can easily make it vegan if preferred – simply omit the prawns and double up on the veg
Chorizo & root veg bulgur wheat
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 3
Skip to ingredients
- ½ swedepeeled and cut into 1cm chunks
- 150g baby carrotshalved lengthways
- 1 large red onioncut into wedges
- 2 garlic clovescrushed
- ½ tbsp sweet smoked paprika
- 2 tbsp olive oilplus an extra drizzle to serve
- 150g mild cooking chorizosliced
- 150g bulgur wheat
- ½ lemonjuiced, plus lemon wedges, to serve
- ½ bunch of parsleyleaves picked
- saladleaves, to serve (optional)
Nutrition: Per serving
- kcal468
- fat25g
- saturates7g
- carbs36g
- sugars12g
- fibre14g
- protein19g
- salt1.9g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Toss together the swede, carrots, onion, garlic, paprika and olive oil in a roasting tin. Season and roast everything for 10 mins. Add the chorizo and continue cooking for 15-20 mins more until the swede is tender and the chorizo is crisp. Cook the bulgur wheat following pack instructions.
step 2
Toss the cooked bulgur through the veg and chorizo mixture with the lemon juice, then scatter over the parsley. Season and drizzle with a little extra oil. Serve with lemon wedges and salad leaves, if you like.
