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Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder
Recipes

Spicy Bulgur and Beef Plate

Spicy Bulgur and Beef Plate
Spicy Bulgur and Beef Plate
Spicy Bulgur and Beef Plate

An easy lunch option or quick dinner fix, bulgur is the top grain for effortless meals! Bulgur with its easy cooking method, nutty and filling nature is the perfect base for salads. What I concentrated on mostly here was textures, the soft creaminess forms the avocado to the sharp crunch from the brazil nuts. The beef is a nice change to this type of plate, it adds a more satisfying meal and gives a nice kick, just what we need for the colder days! If you are packing this for a lunch option, bring the dressing separately in a small glass jar, giving it a good shake before drizzling over!

Spicy Bulgur and Beef Plate

Ingredients
  • 90g Bulgur wheat
  • 1 pack Greene Farms Torn Beef fajita
  • 1 Avocado cubed
  • 30g Brazil nuts
  • 1 large Carrot grated and cubed (1cm)
  • 8 Mint leaves roughly torn.

 

Dressing

  • ½ “ Ginger grated
  • 1 red chili diced finely
  • tbsp. Honey
  • tbsp. Balsamic
  • 1 ½ tbsp. soya
  • 2 tbsp sesame oil
Method
  1. Place the Bulgur in a bowl and pour in enough boiling water to just cover the top, place a lid over or a plate to keep the heat in.
  2. Leave to sit for 20 minutes.
  3. Place the brazil nuts on a baking tray or oven proof dish and toast for 11 minutes at 200°C, until lightly browned. Dice in half.
  4. Once the bulgur is ready, it should have absorbed the water, there should be no excess water, using a fork fluff it up and combine it with the rest of the ‘plate’ ingredients.
  5. For the Dressing simple mix all the ingredients in a bowl and drizzle over the bulgur.

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