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
What is Gousto all about?
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
*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
Share Your Creations
Get social and share your best culinary Gousto creations on:
