{"id":349,"date":"2011-11-10T16:38:17","date_gmt":"2011-11-10T16:38:17","guid":{"rendered":"http:\/\/www.tezzatron.com\/loadsofrecipes\/2011\/11\/10\/balsamic-roast-vegetables-with-bulgur-wheat-and-feta\/"},"modified":"2011-11-10T16:38:17","modified_gmt":"2011-11-10T16:38:17","slug":"balsamic-roast-vegetables-with-bulgur-wheat-and-feta","status":"publish","type":"post","link":"https:\/\/loadsofrecipes.co.uk\/main-course-recipes\/balsamic-roast-vegetables-with-bulgur-wheat-and-feta\/","title":{"rendered":"Balsamic roast vegetables with bulgur wheat and feta"},"content":{"rendered":"<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1 courgette, cut into chunks<\/li>\n<\/ul>\n<ul>\n<li>1 small butternut squash, peeled, de-seeded and cut into small chunks<\/li>\n<\/ul>\n<ul>\n<li>6 cherry tomatoes<\/li>\n<\/ul>\n<ul>\n<li>1\/2 tsp fennel seeds<\/li>\n<\/ul>\n<ul>\n<li>pinch of chilli flakes<\/li>\n<\/ul>\n<ul>\n<li>olive oil<\/li>\n<\/ul>\n<ul>\n<li>1 tbsp balsamic vinegar<\/li>\n<\/ul>\n<ul>\n<li>50g bulgur wheat<\/li>\n<\/ul>\n<ul>\n<li>squeeze of lemon juice<\/li>\n<\/ul>\n<ul>\n<li>handful of chopped parsley<\/li>\n<\/ul>\n<ul>\n<li>150g feta cheese<\/li>\n<\/ul>\n<p> <strong>Method:<\/strong><\/p>\n<p>An ideal take-to-work lunch.<\/p>\n<p>Put the vegetables into a baking tray, sprinkle over the fennel seeds and chilli flakes, drizzle over some olive oil and season well with salt and pepper. Roast in a hot oven (200C) for about 30 minutes or until soft and caramelised. Remove from the oven, add the balsamic vinegar and mix gently through.<\/p>\n<p>Cook the bulgur wheat according to packet instructions (I boil mine unsalted for about 10 minutes, drain in a sieve and rinse with boiling water).<\/p>\n<p>Mix the roasted vegetables with the bulgar wheat, adding the squeeze of lemon and the parsley. Divide into two lunchboxes &#8211; check out these cool ones <a href=\"http:\/\/www.black-blum.com\/products\/box-appetit\/\">http:\/\/www.black-blum.com\/products\/box-appetit\/<\/a>&nbsp;&#8211; and crumble over the feta cheese. Finish with a flourish of your finest extra virgin olive oil and a good grind of pepper.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 1 courgette, cut into chunks 1 small butternut squash, peeled, de-seeded and cut into small chunks 6 cherry tomatoes 1\/2 tsp fennel seeds pinch of chilli flakes olive oil 1 tbsp balsamic vinegar 50g bulgur wheat squeeze of lemon juice handful of chopped parsley 150g feta cheese Method: An ideal take-to-work lunch. Put the [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[23,31,38],"tags":[],"class_list":["post-349","post","type-post","status-publish","format-standard","hentry","category-main-course-recipes","category-salad-recipes","category-vegetarian-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts\/349","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/comments?post=349"}],"version-history":[{"count":0,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts\/349\/revisions"}],"wp:attachment":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/media?parent=349"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/categories?post=349"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/tags?post=349"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}