Spiced Veg with Lemony Bulgur Wheat Salad
This colourful vegetarian main course brings together the warm, aromatic flavours of Morocco. Aubergines and red peppers are roasted with a spiced honey and harissa dressing until tender and lightly charred. They are served atop a fluffy bulgur wheat salad, which is infused with fresh lemon juice, zest and chopped mint. A drizzle of Greek yogurt provides a cool, creamy finish if desired. Perfect for a speedy yet flavourful lunch or dinner.
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 bulgur wheat
- zest and juice 1/2 lemon
- large handful mint leaves, chopped
- Greek yogurt to serve (optional)
Method
- Combine the oil, honey and harissa, then coat the aubergine wedges and pepper chunks with half of this mixture. Season generously. Place the vegetables on a preheated griddle pan and cook for 10-15 mins, turning occasionally, until they are cooked through and have some char marks.
- While the vegetables cook, put the bulgur wheat in a large bowl and cover it completely with boiling water. Allow it to stand for 10 mins until softened, then drain any excess water. Stir in the rest of the dressing along with the lemon juice, zest and chopped mint leaves. Season to taste and mix thoroughly. To serve, spoon the bulgur salad onto plates, top with the roasted vegetables and add a drizzle of yogurt if using.
Nutrition (per serving)
Calories448 kcal
Fat14 g
Saturates2 g
Carbs75 g
Sugars21 g
Fibre5 g
Protein10 g
Sodium48 mg
Recipe details
Skill levelEasy
CategoryMain course
Cuisinemoroccan
DietVegetarian
