Mushroom, brussel sprout and bulgar wheat salad

350 g brussel sprouts, trimmed and halved

450 g mushrooms, a mixture of cup, button and Swiss browns

3 tbsp olive oil, plus extra for serving

350 g cooked bulgar wheat (could use cooked brown rice, barley or freekeh)

½ bunch dill, roughly chopped

1 tbsp lemon thyme leaves

150 g feta cheese, crumbled

½ tsp chilli flakes

Juice and zest of a lemon

Preheat the oven to 200⁰C.

Place the brussel sprouts onto a flat baking sheet and toss with a tablespoon of olive oil. Season well with salt and pepper and bake for 30 minutes or until crispy at the edges.

Prepare the mushrooms by halving or slicing the larger ones and keeping the smaller ones whole.

Place the remaining oil into a large frying pan placed over a high heat and add the mushrooms. Cook for 5 minutes or until tender and coloured. You many need to do this in 2 batches. Season well with salt and pepper.

Place the cooked bulgar wheat into a bowl with the brussel sprouts and half of the dill and thyme. Add the feta, chilli, lemon juice and zest. Season with salt and pepper and a splash of olive oil. Taste and adjust seasoning if necessary. Place onto a large serving platter and top with the mushrooms and remaining herbs.

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Mushroom, brussel sprout and bulgar wheat salad