- 2 tbsp vegetable oil
- 2 tbsp clear honey
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)
This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…
- 2 small aubergine, cut into wedges
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
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- large handful mint leaves, chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- Greek yogurt, to serve (optional)
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.
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.