Oven-Baked Bulgur with Cherry Tomatoes and Spinach Pesto

Eat this dish alone for lunch or for dinner served with chicken meatballs.

Ingredients:

30g bulgur (dry weight)

120g cherry tomatoes, halved

15g baby lettuce leaves

35g mushrooms

2-3 stalks of fresh thyme

For the pesto:

50g spinach

1/4 tsp lemon juice

1-3 tbsp water

salt and pepper

Cook the bulgur in enough water to cover for 15 minutes.

Drain and transfer to a oven-safe bowl. Add cherry tomatoes and spread out the thyme stalks.

Cover with tin foil and bake in a preheated oven at 200 degrees celcius for 20 minutes.

In the mean time prepare the spinach pesto by combining all ingredients in a food processor and pulse until smooth but thick. Add more water if necessary.

Just before the bulgur and tomatoes are done, sauté the mushrooms in a pan until browned.

Toss mushrooms with the bulgur and serve on a bed of baby lettuce leaves. Top with pesto.

Serves one, at 150 kcal.

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