Chorizo and Root Vegetables with Bulgur

• turnip↗½

  peeled and cut into 1 cm cubes

• young carrots↗150g g

  cut lengthwise in half

• large red onion↗1

  sliced into wedges

• garlic cloves↗2

  minced

• sweet smoked paprika↗½ tbsp tbsp
• olive oil↗2 tbsp tbsp

  plus extra drizzle for serving

• soft cooking chorizo↗150g g

  sliced

• bulgur↗150g g
• lemon↗½

  juiced, plus lemon wedges for serving

• parsley↗½ bunch of bunch

  leaves gathered

• salad↗

  leaves for serving (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C with convection/gas 6. Mix the turnip, carrots, onion, garlic, paprika and olive oil in a roasting pan. Season and roast for 10 minutes. Add the chorizo and continue cooking for another 15‑20 minutes, until the turnip is soft and the chorizo is crisp. Prepare the bulgur according to the package instructions.

2. 2

   Mix the cooked bulgur with the vegetables and the chorizo mixture, add lemon juice, then sprinkle with parsley. Season and drizzle with a little extra oil. Serve with lemon wedges and salad leaves, if desired.