Baked leeks, tomatoes, bulgur wheat and feta with garlic yogurt

Name: Baked leeks, tomatoes, bulgur wheat and feta with garlic yogurt
Cuisine: Mediterranean, European
Ingredients: Timings; 6; 6 leeks of medium thickness; 500g cherry tomatoes; 1 onion, cut into slim wedges; 2 tbsp extra-virgin olive oil, plus extra for drizzling; 375ml chicken or vegetable stock; 2 bay leaves; ½ cinnamon stick; 6-8 sprigs fresh thyme; 200g bulgur wheat; 125g feta; ¼ tsp dried chilli flakes (optional); For the yogurt; 350g Greek yogurt; 1 fat garlic clove, grated; 2 tbsp extra-virgin olive oil

12 steps

A substantial vegetarian meal that cooks all together in one roasting tray

Updated at: Tue, 09 Jan 2024 16:13:46 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories2204.1 kcal (110%)

Total Fat95.5 g (136%)

Carbs256.8 g (99%)

Sugars48 g (53%)

Protein99.2 g (198%)

Sodium2222.7 mg (111%)

Fiber39.9 g (143%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

6leeks

medium thickness

500gcherry tomatoes

1onion

cut into slim wedges

2 Tbspextra-virgin olive oil

plus extra for drizzling

375mlchicken stock

or vegetable

2bay leaves

0.5cinnamon stick

6 sprigsfresh thyme

200gbulgur wheat

125gfeta

¼ tspdried chilli flakes

2 Tbspextra-virgin olive oil

Instructions

Step 1

Prep time 10 minutes

Step 2

Serves

Step 3

Preheat the oven to 190C/180C fan/Gas 5.

Step 4

Trim the leeks and remove their coarse outer leaves. Cut into 5cm lengths and wash well.

Step 5

Put the leeks, tomatoes and onion into a shallow ovenproof dish (I use a cast-iron one 30cm across – you need something this size for the dish to work properly).

Step 6

Add about 2 tbsp of olive oil and season. Mix well with your hands and roast for 15 minutes.

Step 7

Bring the stock to the boil with the bay leaves, cinnamon and four sprigs of thyme.

Step 8

Take the leek dish out of the oven and sprinkle the bulgur wheat into it (move some of the leeks to ensure that the vegetables are not all buried under the bulgur). Season.

Step 9

Pour on the boiling stock (leave in the herbs and cinnamon – you can whip them out before serving, but I never do) and put back in the oven to bake for 15 minutes.

Step 10

Break up the feta and sprinkle it over the dish, along with the rest of the thyme leaves and the chilli flakes (if you’re using them).

Step 11

Drizzle with more olive oil and put back in the oven for another 10-15 minutes. The bulgur wheat should have absorbed all of the stock and the vegetables will be tender.

Step 12

Stir together the for the garlic yogurt, season, and serve alongside.