150g/5oz vacuum-packed cooked beetroot, drained, cubed
2 carrots, peeled and cut into short batons
½ lemon, juice only
25g/1oz chopped fresh flatleaf parsley
1 large parsnip, peeled and cut into short batons
100g/3½oz bulgur wheat, rinsed
½-1 tsp dried chilli flakes, to taste
salt and freshly ground black pepper
1 tbsp clear honey
3 tbsp olive oil
100g/3½oz soft goats' cheese, finely chopped
4 warm flatbreads, to serve