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Spiced veg with lemony bulgur wheat salad

Spiced veg with lemony bulgur wheat salad

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Rating: 4 out of 5.11 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

A warm, colourful vegetarian salad, full of Moroccan flavours

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal448
fat14g
saturates2g
carbs75g
sugars21g
fibre5g
protein10g
low insalt0.12g
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Ingredients

Method

  • 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.

  • 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.

Goes well with

Recipe from Good Food magazine, May 2009

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Overall rating

Rating: 4 out of 5.11 ratings
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