Spiced Veg With Lemony Bulghar Wheat Salad
This vibrant and flavorful recipe brings together charred aubergines and peppers with a zesty bulgur wheat salad, all tossed in a sweet and spicy harissa dressing. The juicy lemon, refreshing mint, and optional dollop of creamy Greek yogurt come together to create a deliciously satisfying dish filled with a range of textures and flavors. It's a perfect balance of smokiness, sweetness, and freshness, making it a delightful option for a wholesome meal.
— Constant Cookbook
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)
Instructions
- 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 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.
Cook Time
15M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 448 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 75 grams carbohydrates
- Sugar Content: 21 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 0.12 milligram of sodium
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