Bulgar Wheat with Roasted Veg and Mint Yoghurt Dip
Chef: Preeti From: Jamaica Serves: 2
Time: 15 minutes Cooking: 30 minutes
Ingredients
250g bulgur wheat
3 medium size onions
2 -3 cloves of garlic
2-3 medium size carrots
1 courgette
1 broccoli
half red cabbage
1 tin butter beans
1 tbsp coriander paste
2 tbsp olive oil
salt and black pepper to taste
1 tbsp ground cumin
1 tin chopped tomatoes
Ingredients for the dip
5 tablespoon Greek yogurt
6-8 fresh mint leaves, chopped
Rock salt and sugar
We recently sent out some recipe packs to some of our members with the challenge to either follow our recipe or to make their own. Our member Preeti took our roasted vegetable and bulgur traybake and adapted it to make it her own. She also added a delicious mint yoghurt dip. Well done Preeti!
Method
Preheat the oven to 180°C
Prepare your vegetables first. Slice your onion, chop garlic cloves, cut courgette and carrots into half moons. Slice the bigger pieces of broccoli (you can eat the stems too) and cut half of your cabbage up into small pieces.
Put the chopped onion, garlic, courgette, carrots and broccoli into your roasting tin. As you add the red cabbage separate the leave .
Add 1 tbsp olive oil, black pepper and salt to taste and stir everything well. Put the tray in the oven for around 30 minutes, or until the vegetables are cooked.
Take a saucepan and add 250 grams wheat bulgur. Dry roast for 2 minutes then mix 500 ml water or vegetable stock, add 2 drops of oil, cover with a lid and cook for 15 minutes.
Take another pan and add 1 tbsp olive oil, 1 tbsp ground cumin seeds, your tin of chopped tomatoes and the coriander paste. Stir well and cook for five mins, add roasted vegetables.
Drain and rinse the butter beans and add to the dish stir again and cook for 1 minute.
To make the dip – take a bowl, add yogurt, chopped mint leaves, a pinch of rock salt and a pinch of sugar. Stir well and garnish with mint leaves.
Served with the cooked bulgur wheat and yoghurt dip.