Honey Roast Beetroot With Feta & Spinach Bulgur

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 and boil a kettle

Peel and quarter the shallots

Add them to a baking tray lined with tin foil with a drizzle of olive oil and a pinch of salt and pepper

Put the tray in the oven for 10 min

Meanwhile, add the bulgur wheat to a large pot of salted boiled water over a high heat

Boil the bulgur for 7-8 min or until cooked but with a slight bite, then drain and set in the sieve to cool (reserve the pot for later)

Meanwhile, quarter the cooked beetroot (reserve the juice)

Strip the thyme leaves from their stalks

Discard the stalks and roughly chop the leaves

Add the beetroot, beetroot juice and thyme to the part-cooked shallots

Bunch the lot together, drizzle over the honey, a little olive oil and season generously with salt and pepper

Return the tray to the oven for 10 min, then add the walnuts and cook for a final 5 min

Meanwhile, peel and finely chop (or grate) the garlic

Wash the baby spinach, pat dry and chop it coarsely

Return the reserved pot to a medium-high heat with 1 tbsp [2 tbsp] olive oil and a knob of butter 

Once hot, add the garlic with a pinch of salt

Stir for 1 min, then add the drained bulgur

Stir the chopped spinach through the bulgur and stir for a few min or until wilted

Once wilted, remove the pot from the heat and crumble in the feta

Season with plenty of pepper