Spiced veg with lemony bulgur wheat salad

• vegetable oil↗2 tbsp tbsp
• clear honey↗2 tbsp tbsp
• harissa↗2 tsp tsp

  (we used Belazu rose harissa)

• small aubergines↗2

  cut into wedges

• red pepper↗1

  deseeded and cut into chunks

• bulgur wheat↗140g g
• zest and juice ½ lemon
• large handful mint↗

  leaves, chopped

• Greek yogurt↗

  to serve (optional)

Step-by-step instructions

1. 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.

2. 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.