Beetroot bulgur wheat with paneer recipe
 Beetroot brings a beautiful earthiness and vibrant colour to this simple, vegetarian meal for two. If you can’t get paneer, it’s just as good with halloumi. 1 medium beetroot (around 140g/5oz), washed, trimmed and coarsely grated150g/5½oz bulgur wheat1 tsp cumin seeds1 tsp flaked sea salt, plus extra to season½ vegetable stock cube2 tbsp extra virgin olive oil1 tbsp balsamic vinegar or lemon juicepinch cayenne pepper½ tsp caster sugarfreshly ground black pepper 1 medium beetroot (around 140g/5oz), washed, trimmed and coarsely grated 150g/5½oz bulgur wheat 1 tsp cumin seeds 1 tsp flaked sea salt, plus extra to season ½ vegetable stock cube 2 tbsp extra virgin olive oil 1 tbsp balsamic vinegar or lemon juice pinch cayenne pepper ½ tsp caster sugar freshly ground black pepper 2 tbsp extra virgin olive oil, plus extra for brushing140g/5oz paneer, cut into 6 slices1 tbsp finely chopped flatleaf parsley½ lemon, zest only 2 tbsp extra virgin olive oil, plus extra for brushing 140g/5oz paneer, cut into 6 slices 1 tbsp finely chopped flatleaf parsley ½ lemon, zest only 1 shredded Little Gem lettuce or mixed leaves, lightly dressed with extra virgin olive oil and lemon juicelemon wedges 1 shredded Little Gem lettuce or mixed leaves, lightly dressed with extra virgin olive oil and lemon juice lemon wedges Method 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.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.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.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. 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. 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. 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. 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. 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. 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. 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. 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. Recipe tips If you can’t get hold of paneer, use halloumi for this recipe instead.