Spiced veg with lemony bulgur wheat salad

aubergine aubergines bulgar wheat bulghar wheat eggplant harissa honey lemon lemons maroccan mint morrocan obergine red pepper red peppers salad salad recipes veggie

N/A

Source

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 ½ lemon

large handful mint leaves, chopped

Greek yogurt , to serve (optional)

Method

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.