Wholesome, moreish and deliciously full flavoured, these spicy harissa-roasted Mediterranean vegetables are sure to satisfy. You'll serve them over fibre-packed bulgur wheat tossed with crisp rocket leaves and fresh mint. Serve with a refreshing lemony yoghurt to cool things down nicely. Yum!
Prep Time
35 min
Cuisine
Middle Eastern
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
1 red onion
red onion
75g bulgur wheat
bulgur (gluten)
1 aubergine
aubergine
10g mint
mint(100%)
1 courgette
courgette
120g natural yoghurt
milk
50g rocket
wild rocket
125g baby plum tomatoes
baby plum tomatoes
1 bag of pumpkin seeds (15g)
pumpkin seeds
1 harissa paste sachet (40g)
water, tomato paste, red pepper puree (9%), sugar, salt, garlic puree, ground cayenne pepper, rapeseed oil, dried red chilli flakes (2%), white wine vinegar, lime juice concentrate, acidity regulator: citric acid, ground star anise, ground cumin, ground coriander, pure olive oil, stabiliser: xanthan gum, preservative: potassium sorbate
Allergens
Allergens highlighted by † (gluten, milk)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a kettle
Cut the courgette[s] into batons
Chop the red onion[s] into wedges, leaving the skins on (this helps them cook quicker)
Trim the green stalk off the aubergine[s] and cut lengthways into wedges
2
Add the baby plum tomatoes, chopped courgette, red onion and aubergine to a baking tray
Drizzle with 1 tbsp [2 tbsp]olive oil and the harissa paste and give it a good mix up
Put the tray in the oven for 25-30 min or until softened and golden
Once done, cut off the onion root to remove the skins
3
Meanwhile, heat a dry pot over a high heat
Once hot, add the pumpkin seeds and cook for 2-3 min or until golden and toasted
Tip: watch the seeds like a hawk to make sure they don't burn!
Once done, transfer them to a plate and set aside, reserving the pot
4
Add the bulgur wheat to the reserved pot with plenty of boiled waterand a pinch of salt (the same as you would for pasta)
Cook over a high heat for 10-15 min or until tender with a slight bite, then drain and return to the pot
5
Meanwhile, cut the lemon[s] in half
Combine the juice of 1/2 [1]lemon and the natural yoghurt with a pinch of salt in a small bowl – this is your lemon yoghurt
Cut the remaininglemon into wedges
6
Strip the mint leaves from their stems and chop them roughly
7
Wash and dry the rocket
Add the washed rocket and half the chopped mint to the drained bulgur wheat
Give everything a good mix up – this is your bulgur wheat salad
8
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