Harissa Roasted Leeks & Beetroot w Bulgur Wheat

PREP TIME: 10mins


Super Easy. This is a tasty all in one dish that is a amazing way to use lots of organic veggies. The spice of the harissa paste works so so well with the leeks and beetroot. A jar of store bought harissa is a handy ingredient to have in the fridge, they do vary in spiciness so have a taste before adding to your dish.

You can use quinoa for a gluten free version, please see method below, omit feta to make this dish vegan friendly.

Serving Suggestion:

I love this with watercress, feta, pistachios, chopped spring onions and mint. Pomegranate seeds will also be amazing. A few drizzles of pomegranate molasses will be such a good addition.

What you'll need:

Ovenproof baking dish


  • 2 cups beetroot, washed, unpeeled, diced into 1cm chunks
  • 2 cups washed, thickly sliced leeks
  • 1 cup fennel, washed, thickly sliced
  • 1 cup bulgar wheat/quinoa
  • 400ml boiling vegetable stock
  • handful coriander finely chopped
  • feta cheese (opt)
  • watercress (opt)
  • mint (opt)
  • pistachios (opt)
  • spring onions chopped (opt)

Harissa Mix

  • 2tbspn harissa paste
  • 4tbspn extra virgin olive oil
  • 1tspn garlic, minced
  • 2 pinch salt

Orange Dressing (opt)

  • 1 orange zest and juice
  • 1tspn dijon mustard
  • 6tbspn extra virgin olive oil
  • 1tspn honey/maple syrup
  • pinch salt
  • pepper


  1. Preheat the oven to 180c.
  2. Mix the harissa paste ingredients together.
  3. Rub the beetroot, leeks and fennel with harissa mix and transfer to the oven and roast for 45min, turning the veggies halfway.
  4. Give the veggies a good mix, stir in the bulgar wheat and vegetable stock. Return to the oven for 15min uncovered or until the bulgar wheat is soft and fluffy.
  5. Quinoa will need longer time in the oven, cook covered until the quinoa has ‘popped’ and the little white ‘tail’ is visible.
  6. Dressing: Combine the ingredients into a jam jar and give a good shake, season to taste.
  7. This dish is perfectly good as a warm main meal or as a salad.
  8. Top with your favourite topping (see serving suggestions)

Kitchen Story:

Inspired by Rukmini Iyer The Green Roasting Tin

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