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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.

Recipe from Good Food magazine, May 2009

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