30g bulgur (dry weight)
120g cherry tomatoes, halved
15g baby lettuce leaves
2-3 stalks of fresh thyme
For the pesto:
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.