Tag: Vegetable side

Chargrilled Vegetable, Feta and Bulgar Wheat Salad

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The perfect side to go with your barbecue – delicious with all meats, fish or halloumi, or serve with a tin of chickpeas for a non-barbecue option should it be raining. Again.

Serve 4

Ingredients

  • 200g bulgar wheat
  • 1 aubergine
  • 1 pepper
  • 1 courgette
  • 1 large onion
  • 2 tbsp extra virgin olive oil
  • 1/2 bunch chives
  • 1/2 bunch mint
  • 2 lemons
  • 150g feta cheese
  • 80g pomegranate seeds

Method

  • Cook the bulgar wheat by adding to a large dish and pouring 220ml boiling water over the top. Cover and leave to steam for 5-10 minutes before fluffing with a form.
  • Meanwhile, chop all aubergine, pepper, courgette and onion into large chunks and coat with 1 tbsp olive oil.
  • Heat a griddle pan, and once hot cook the vegetable in batched till deeply marked with dark lines.
  • Chop the herbs, juice the lemon and mix into the bulgar wheat.
  • Once cooked, add the vegetables, crumble the feta in.
  • Serve in a large bowl with pomegranate seeds scattered over the top.

Per serving: 289kcal/ 11g fat/ 7.0g saturated fat/ 31.2g carbohydrates/ 7.8g fibre/ 13.8g protein

Onion and Purple Carrot Bhajis

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Easy oven baked bhajis mean no stress about deep fat frying. Simply pop into the oven, turn half way through and Bob’s your uncle. Delicious served with my quick raita.

You could of course make this with standard orange carrots, or whatever colour you desire, but I just love the deep purple pops of colour when you break open each bhaji.

To make this dish completely vegan, use a plant-based yoghurt alternative. Just be sure to make sure it is the unsweetened variety.

Makes 6 large bhajis

Ingredients

  • 2 large onions, very finely sliced (around 200g)
  • 2 large purple carrot, grated (around 100g)
  • 2 cloves of garlic, minced
  • 1″ fresh ginger, minced
  • 20 curry leaves
  • 1 tsp cumin seeds
  • 1 tsp nigella seeds
  • 1/2 tsp ground chilli (optional)
  • Juice of 1 lemon
  • 150g gram flour
  • 2 tbsp rapeseed oil

For the raita

  • 150g yoghurt of choice
  • 3″ cucumber, grated
  • 1 small garlic clove, minced
  • 1 sprig of mint, finely sliced
  • Handful of coriander leaves, finely sliced
  • Squeeze of lemon

Method

  • Preheat the oven to 200°C fan/ 200°C convection
  • Add the oil to a large heavy-bottomed pan and place in the oven to preheat.
  • Mix the onions, carrot, spices and gram flour together in a bowl with 80ml cold water. The mixture should be sticky without being too dry or wet. If needed add a little more flour or water to get a thick consistency which coats all the vegetables.
  • Divide the mixture into 6 rounds.
  • Add the bhajis to the hot pan.
  • Cook for 10 minutes before flipping and cooking for a further 10-12 minutes till golden brown and crispy.
  • Remove and allow to drain on a piece of kitchen towel.
  • Meanwhile, place the grated cucumber into a clean tea towel and squeeze out all the excess moisture.
  • Add to a bowl with all the remaining raita ingredients and mix.

Courgette Chips

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When you’re growing so many courgettes you simply don’t know how best to eat them! This seems to be my 2020 courgette staple dish, I find myself making them on a weekly basis, and they make the most amazing starter or side to a lunch or dinner.

I usually favour the traditional chip or wedge shape, but they also do well in a circular crisp style, perfect for dunking into a dip of your choice

There are also so many different ways to flavour them. You could go spicy with chilli and chipotle, or garlic and herb, or do as I do with herbs and parmesan.

The dipping sauce is also yours to own too. If you don’t want soured cream you could make a spicy mayonnaise, or serve with a little tomato chilli relish. Fancy ketchup? No problem there either. Your chips and you dip them in whatever you wish.

Serves 2

Ingredients

  • 1 medium courgette, cut into wedges
  • 1 small egg, beaten
  • 30g plain flour
  • 10g parmesan, finely grated
  • Dried herbs of choice
  • 1 tbsp extra virgin olive oil

To serve

  • 75g sour cream
  • Juice of half a lime
  • Fresh herbs, such as coriander and chives

Method

  • Preheat the oven to 225°C fan, 240°C convection
  • Line a baking sheet with baking parchment and set aside.
  • Mix the flour, parmesan, herbs, and some pepper together in a shallow bowl.
  • Keeping one hand for dry dusting, and one hand for the egg, roll each courgette wedge in the flour mix, followed by the egg, and back into the flour mix, ensure all edges have been covered at each stage. Place on a baking sheet.
  • Repeat till all the courgette chips have been used.
  • Drizzle with the olive oil and bake in the oven for 8 minutes.
  • Meanwhile, roughly chop the herbs and mix with the soured cream and lime juice.
  • Once the courgette chips are cooked, transfer to a plate and serve with the dipping sauce.