There’s so much flavour and texture in this colourful salad, why not make double and enjoy it next day in your lunchbox too.
Takes 30 minutes • Serves 2
– 2 tbsp vegetable oil.
– 2 tbsp clear honey.
– 2 tsp harissa paste.
– 2 small aubergines, cut into wedges.
– 1 red pepper, seeded and cut into chunks.
– 140g/5oz bulgar wheat.
– zest and juice of ½ lemon.
– a large handful of fresh mint leaves, chopped.
– Greek yogurt, to drizzle.
Step 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 minutes, turning until lightly charred and cooked through.
Step 2:Meanwhile, tip the bulgar wheat into a large bowl and pour over boiling water so it is well covered. Let it sit, covered, for 10 minutes until softened and plump, then drain, pour over the remaining dressing, the lemon zest and juice and mint leaves. Season well and toss everything together. Serve the roasted vegetables on top of the bulgar, drizzled with Greek yogurt.