Special Diet

Warm Moroccan Bulgar and Roasted Vegetable Salad

cook 30 mins
  • 2 tablespoons harissa paste
  • 2 tablespoons olive oil
  • 500 g (1 lb) butternut squash and sweet potato, diced
  • 2 red peppers, deseeded and cut into bite-sized pieces
  • 125 g/4 oz bulgar wheat
  • 600 ml (1 pint) hot vegetable stock
  • 2 garlic cloves, crushed
  • juice of 1 lemon
  • 200 ml (7 fl oz) natural yogurt
  • 6 tablespoons each finely chopped coriander and mint leaves
  • salt and pepper
  • Mix the harissa paste and oil together in a bowl and add the squash, sweet potato and red pepper and toss until well coated.
  • Spread the vegetables on a large baking tray and roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes until softened and the edges of the vegetables are starting to char.
  • Meanwhile put the bulgar wheat in a large bowl and pour over the hot stock, then cover and leave to absorb the liquid for 15 minutes until the grains are tender, but still have a little bite.
  • In a separate bowl, mix the garlic and lemon juice into the yogurt and season to taste.
  • Leave the bulgar wheat to cool slightly then toss in the roasted vegetables, chopped coriander and mint. Serve warm with the yogurt mixture.
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