Spiced veg with lemony bulghar wheat salad
A warm, colourful vegetarian salad, full of Moroccan flavours
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 15 mins
Vegetarian
- 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.
- 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.
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.
PER SERVING
448 kcalories, protein 10g, carbohydrate 75g, fat 14 g, saturated fat 2g, fibre 5g, sugar 21g, salt 0.12 g
Recipe from Good Food magazine, May 2009.
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http://www.bbcgoodfood.com/recipes/10355/
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Ingredients
- 2 tbsp vegetable oil
- 2 tbsp clear honey
- 2 tsp harissa (we used Belazu rose harissa)
- 2 small aubergines , cut into wedges
- 1 red pepper , deseeded and cut into chunks
- 140g bulghar wheat
- zest and juice ½ lemon
- large handful mint leaves, chopped
- Greek yogurt , to serve (optional)
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 15 mins
Vegetarian
Ingredients
- 2 tbsp vegetable oil
- 2 tbsp clear honey
- 2 tsp harissa (we used Belazu rose harissa)
- 2 small aubergines , cut into wedges
- 1 red pepper , deseeded and cut into chunks
- 140g bulghar wheat
- zest and juice ½ lemon
- large handful mint leaves, chopped
- Greek yogurt , to serve (optional)
PER SERVING
448 kcalories, protein 10g, carbohydrate 75g, fat 14 g, saturated fat 2g, fibre 5g, sugar 21g, salt 0.12 g
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28 April 2009
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