Spiced veg with lemony bulgur wheat salad recipe | Good Food

2 tbsp vegetable oil
2 tbsp clear honey
2 tsp harissa
(we used Belazu rose harissa)
2 small aubergines
cut into wedges
1 red pepper
deseeded and cut into chunks
140g bulgur wheat
zest and juice ½ lemon
large handful mint
leaves, chopped
Greek yogurt
to serve (optional)

Method

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 mins, turning until lightly charred and cooked through.
step 2
Meanwhile, tip the bulgur wheat into a large bowl and pour over boiling water so it is well covered. Let it sit for 10 mins until softened and plump, drain, then pour over the remaining dressing, the lemon juice, zest and mint leaves. Season well and toss everything together. Serve the roasted vegetables on top of the bulgur, drizzled with yogurt, if you like.