Oven-Baked Bulgur with Cherry Tomatoes and Spinach Pesto

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


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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