Beetroot and Bulgur Wheat Salad
Ingredients
- 2 red onions, each cut into eight wedges
- 2 medium beetroot, about 300 g (11oz), peeled and cut into wedges
- 1 tbsp. olive oil, plus extra to drizzle
- 200 g (7oz) bulgur wheat
- 350 mL (12fl oz) vegetable or chicken stock
- 200 g (7oz) frozen soya beans or peas
- Juice of 1 lemon
- 100 g (3½oz) feta, crumbled
- Large handful fresh mint, roughly chopped
- 100 g (3½oz) spinach leaves
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