Spiced veg with lemony bulghar wheat salad

Spiced veg with lemony bulghar wheat salad

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(9 ratings)

Prep: 15 mins Cook: 15 mins

Easy

Serves 2
A warm, colourful vegetarian salad, full of Moroccan flavours

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal448
  • fat14g
  • saturates2g
  • carbs75g
  • sugars21g
  • fibre5g
  • protein10g
  • salt0.12g
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Ingredients

  • 2 tbsp vegetable oil
  • 2 tbsp clear honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 2 tsp harissa (we used Belazu rose harissa)
    Harissa

    Harissa

    ha-riss-ah

    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

  • 2 small aubergine, cut into wedges
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 1 red pepper, deseeded and cut into chunks
  • 140g bulghar wheat
  • zest and juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • large handful mint leaves, chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • Greek yogurt, to serve (optional)

Method

  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.

  2. Meanwhile, tip the bulghar 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 bulghar, drizzled with yogurt, if you like.

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Comments (7)

squigette's picture
5

Really enjoyed this -it's a great base for variations too depending on what you have to hand.

tiffyplums's picture
5

Fantastic recipie..
made my own harissa -tastes much better than the jars!

kiisudankan's picture
4

I made the paste instead of buying - it works well, not worth buying the real deal probably.

Also, would be nice with a red onion and either bits of chicken or bits of quorn chicken, marinaded in the paste.

olliepup's picture
4

have made this a few times, really like it, used some courgettes as well as aubergines, will try lime juice as suggested above next time.Really tasty.

peskypeeza's picture
4

Enjoyed this as a light and healthy supper following biiiig buffet lunch! I threw in a courgette instead of a second aubergine and used dried mint with some fresh coriander in the bulghar wheat as that is what I had in stock. Also lime zest instead of lemon with a bit of extra lime juice thrown in. Would make again - came out nicer than I thought it might!

eleanormayo's picture
3

This is fine, but not a patch on the Spiced Bulghar, Chickpea & Squash salad elsewhere on this site. My advice is don't bother with this one and do the squash version instead!

jacobbradbury's picture
3

Not bad, but not great either.

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