Ingredients
- 1 large red pepper
- 120g leek
- 40g/3 small mushrooms
- 20g (2 dessertspoons) peas
- 4/40g baby vine tomatoes
- A few fronds of fresh rosemary
- Sprinkling of dried oregano
- 30g feta cheese
- A little fresh parsley
- 30g/3 dessertspoons bulgur wheat
- 50ml vegetable stock
- 20g /2 dessertspoons tinned cannellini beans
- Olive oil, salt and pepper
