Spice roasted aubergine with bulgar, toasted almonds, pomegranate and saffron yoghurt
INGREDIENTS
Aubergine, bulgar wheat, parsley, mint, spring onion, pomegranate seeds, almonds, cumin seeds, ground coriander, saffron, lemon, garlic, oat yoghurt (water, oats, rapeseed oil, potato starch, potato protein, acids (malic acid, lactic acid), stabiliser (pectin), calcium carbonate, calcium phosphate, salt, vitamins (D2 and B12), potassium iodide)
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 468kcal; Protein 15.7g; Fat 27.4g; Saturated Fat 3g; Total Carbs 42.2g; Fibre 18.6g; Salt 1.5g
Based on a single person portion
METHOD
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
Preheat your oven to 200°C / 180 fan, take out a large roasting tray and bring a small saucepan of water to the boil on the hob.
Slice the aubergine into 1cm thick rounds, then place into your roasting tray, drizzle with olive oil and toss in the spice mix to coat. Roast in the oven for 15 minutes, then flip them over and roast for 15 minutes more. Scatter the almonds over the aubergine to toast for the final 5 minutes of cooking time.
Add the bulgar wheat to your saucepan of boiling water, boil for 6-8 minutes or until the grains are tender, then drain and set aside. While the bulgar cooks, finely chop the parsley, mint and spring onions, then toss them through the bulgar along with a drizzle of olive oil and salt to taste.
Layer the roasted aubergines between serving plates, scatter over the bulgar wheat and drizzle over the saffron yoghurt on top. Sprinkle with pomegranate seeds, parsley, mint, and spring onion to serve and enjoy!
Thai tom yum with udon noodles, pak choi, button mushrooms, tofu, spring onions and lime
Crispy mushroom shawarma with pickled radish, minted jalapeño salsa and tahini drizzle, wrapped in pillowy soft flatbread
INGREDIENTS
King oyster mushrooms, portabello mushrooms, mint, radish, garlic, allspice, cumin, paprika, extra virgin olive oil, tahini (sesame), pomegranate molasses, preserved lemons, jalapeño, mint, flatbread (sesame, wheat flour, salt, water)
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 671kcal; Protein 29.8g; Fat 24g; Saturated Fat 2.9g; Total Carbs 83.1g; Fibre 14g; Salt 1.2g
METHOD
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.