Beetroot bulgur wheat with paneer

1. 1

   Put the grated beetroot and bulgur wheat into a large saucepan with the cumin seeds and sea salt. Add 500ml/18fl oz water and the crumbled stock cube. Bring to a simmer and cook for about 10 minutes, or until the bulgur is softened and the liquid has been absorbed. Stir regularly, especially towards the end of the cooking time.

2. 2

   Add the olive oil, vinegar, cayenne pepper and sugar. Season with black pepper and stir well over a low heat for 1-2 minutes more. The bulgur wheat should look glossy and deep pink in colour. Adjust the seasoning to taste and keep warm.

3. 3

   Brush a medium non-stick frying pan with a little oil and place over a medium-high heat. Cook the paneer for 1-2 minutes on each side, or until nicely browned. Transfer to a shallow bowl and toss with the olive oil, parsley and lemon zest.

4. 4

   Divide the beetroot bulgur between two warmed plates and top with the herbed cheese. Season with sea salt and coarsely ground black pepper. Drizzle over a little olive oil and serve with the dressed salad leaves and extra lemon wedges for squeezing.

1 serving ≈ 400 g

Nutrition values are estimates. - means data is unavailable.