Honey and harissa salad
| Serves: | 4 |
Ingredients
- 1/4 cup double cream yoghurt, optional
- 1 lemon, zested and juiced
- salt and freshly ground black pepper
- a handful fresh mint
- a large handful coriander
- 4 purple spring onions, thinly sliced at an angle
- 2 red peppers, deseeded and cut into halves and quarters
- 3 baby brinjals, sliced lengthwise or halved
- 1 tbsp spicy harissa red pepper paste
- 200 g bulgur wheat
- 4 tbsp honey
- 6 tbsp olive oil
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Cooking Instructions
- For the dressing, mix together 3 tablespoons of the olive oil, honey and harissa paste. Set aside.
- Tip the bulgur wheat into a large bowl and pour over enough boiling water to cover. Let it stand for 10 minutes until tender and plump.
- Heat a griddle pan over a medium heat.
- Brush the sliced vegetables with olive oil and grill in a single layer, turning occasionally, for about 10 – 15 minutes, until lightly charred and tender. During the last 5 minutes of cooking, baste the brinjals with the honey harissa dressing.
- Drizzle half of the remaining dressing over the warm brinjals and peppers. Season well.
- Drain the bulgur wheat and pour over the remaining dressing. Add the lemon juice, lemon zest, spring onion, coriander and mint leaves. Season well and toss together.
- Serve the bulgur wheat on a platter, topped with grilled vegetables and dotted with double cream yoghurt if desired.
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