Spiced veg with lemony bulgur wheat salad
- Good Food team
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Serves 2
Easy
Prep: 15 mins
Cook: 15 mins
A star rating of 3.9 out of 5.13 ratingsRate
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A warm, colourful vegetarian salad, full of Moroccan flavours
Vegetarian
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Chicken with roots & chickpeas
A star rating of 4.7 out of 5.42 ratings
Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp vegetable oil
-
2 tbsp clear honey
-
2 tsp harissa
(we used Belazu rose harissa)
-
2 small aubergines
cut into wedges
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1 red pepper
deseeded and cut into chunks
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140g bulgur wheat
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zest and juice ½ lemon
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large handful mint
leaves, chopped
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Greek yogurt
to serve (optional)
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Nutrition: per serving
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kcal448
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fat14g
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saturates2g
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carbs75g
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sugars21g
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fibre5g
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protein10g
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salt0.12g
low
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Method
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step 1
Mix together the oil, honey and harissa, then drizzle half over the aubergines and pepper. Season well. Heat a griddle pan, then cook the veg for 10-15 mins, turning until lightly charred and cooked through.
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step 2
Meanwhile, tip the bulgur wheat into a large bowl and pour over boiling water so it is well covered. Let it sit for 10 mins until softened and plump, drain, then pour over the remaining dressing, the lemon juice, zest and mint leaves. Season well and toss everything together. Serve the roasted vegetables on top of the bulgur, drizzled with yogurt, if you like.
RECIPE TIPS
HEALTHY BENEFITS
Bulghar wheat is made from whole wheat which has been cooked, dried and crushed. It is rich in B vitamins, iron and fibre, and is lower in calories than rice.
KNOW YOUR SPICES
Harissa, a Moroccan spice paste, is available in most large supermarkets. If you can’t get hold of it, mix together equal quantities of ground coriander, cumin and paprika with 1 tsp tomato purée.
Recipe from Good Food magazine, May 2009
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A star rating of 3.9 out of 5.13 ratings
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