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Prep Time
35 min
Cuisine
Middle Eastern
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 256 kJ 61 kcal |
1314 kJ 313 kcal |
Fat of which saturates |
1.7 g 0.5 g |
8.7 g 2.7 g |
Carbohydrate of which sugars |
9.7 g 3 g |
50 g 15.2 g |
Fibre | 3 g | 15.4 g |
Protein | 2.9 g | 14.8 g |
Salt | 0.2 g | 1 g |
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.
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
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
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
Add the bulgur wheat to the reserved pot with plenty of boiled water and 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
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 remaining lemon into wedges
Strip the mint leaves from their stems and chop them roughly
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
Serve the harissa roasted veg over the bulgur wheat salad
Dollop with the lemon yoghurt
Garnish with the remaining chopped mint and lemon wedge
Enjoy!