Spiced veg with lemony bulghar wheat salad

Prep:   15 mins                                         Method:  Easy

Cook:  15 mins                                         Serves: 2

A warm, colourful vegetarian salad, full of Moroccan flavours

Spiced veg with lemony bulghar wheat salad

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)

Method

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.
2. Meanwhile, tip the bulghar 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 bulghar, drizzled with yogurt, if you like.