Spiced veg with lemony bulghar wheat salad

Spiced veg with lemony bulghar wheat salad

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(8 ratings)

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Cooking time

Prep: 15 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 2

A warm, colourful vegetarian salad, full of Moroccan flavours

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
448
protein
10g
carbs
75g
fat
14g
saturates
2g
fibre
5g
sugar
21g
salt
0.12g

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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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.

Recipe from Good Food magazine, May 2009

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Comments

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

tiffyplums's picture
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Fantastic recipie..
made my own harissa -tastes much better than the jars!

kiisudankan's picture
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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
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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
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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
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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
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Not bad, but not great either.

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