Baharat Roasted Root Veg and Aubergine
with Zhoug Bulgur and Yoghurt Tahini Dressing
Our Baharat Roasted Root Veg and Aubergine is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Aubergine
(May contain Celery)
1
Sweet Potato
2
Carrot
1
Baharat Spice Mix
125
Baby Plum Tomatoes
1
Garlic Clove
½
Lemon
120
Bulgur Wheat
(Contains Cereals containing gluten)
10
Vegetable Stock Paste
(Contains Celery)
30
Tahini
(Contains Sesame)
75
Low Fat Natural Yoghurt
(Contains Milk)
50
Zhoug Style Paste
Not included in your delivery
240
Water for the Bulgur
1
Sugar for the Dressing
1
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the aubergine, then cut into roughly 2cm pieces. Chop the sweet potato into 2cm chunks (no need to peel).
Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the aubergine, sweet potato and carrot onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle with the baharat. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast the veg on the top shelf until golden and tender, 25-35 mins. Turn halfway through, then add the tomatoes to the tray to roast for the remaining time.
Meanwhile, peel and grate the garlic (or use a garlic press).
Zest and halve the lemon (see ingredients for amount).
Heat a drizzle of oil in a medium saucepan on medium heat.
Once hot, add the garlic and stir-fry for 1 min.
Pour the water for the bulgur (see pantry for amount) into the pan and bring to the boil. Stir in the bulgur and veg stock paste, bring back up to the boil and simmer for 1 min.
Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Meanwhile, pop the tahini into a small bowl. Mix in the sugar and olive oil for the dressing (see pantry for both amounts), then add a squeeze of lemon juice and season with salt and pepper.
Stir to combine, then mix in the yoghurt until smooth. Add a splash of water if it's a little too thick.
Set the tahini dressing aside.
Once the bulgur wheat is cooked, stir through the zhoug style paste and lemon zest.
Taste and season with salt and pepper. Add a squeeze of lemon juice if you'd like.
Once the vegetables are cooked, stir them through the bulgur wheat, then share between your plates.
Drizzle over the tahini dressing.
Enjoy!
