For the bulgur salad

  • 100g bulgur wheat
  • 1 x 400g can chickpeas, drained and rinsed well
  • 1/2 cucumber, deseeded and cubed
  • 3 tbsp fresh chopped mint
  • 2 tbsp fresh chopped parsley
  • Juice of 1/2 lemon
  • 1 tbsp extra virgin olive oil

For the kebabs

  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 8 red cherry tomatoes, halved
  • 1 red pepper, chopped into 16 large pieces
  • 1 orange pepper, chopped into 16 large pieces
  • 8 yellow cherry tomatoes, halved
  • 1 courgette, cut into 8 chunks
  • 1 red onion, sliced into 8 wedges
  • 2 pre-cooked, unpickled beetroot bulbs, sliced

For the dipping sauce

  • 2 tbsp harissa paste
  • 150g dairy-free natural yogurt


  1. 1

    Cook the bulgur wheat according to pack instructions. Drain well, rinsing under cold water and then put in a large bowl. Stir in the remaining ingredients, reserving 1 tbsp of the mint for the dip.

  2. 2

    To prepare the kebabs, soak the wooden skewers for at least 30 minutes in cold water. Mix the olive oil with the garlic and then thread the vegetables onto the skewers in the style of a rainbow. Brush the garlicky oil all over the vegetables, then cook under a pre-heated grill for 12-15 minutes, turning regularly until charred on the outside and tender.

  3. 3

    Meanwhile, arrange the bulgur salad on a large platter. Combine the reserved mint with the ingredients for the dip, and spoon into a serving bowl. Place the cooked kebabs on top of the salad, then drizzle over some of the harissa dressing.

Nutritional Details

Each serving provides
  • Energy 1386kj 331kcal 17%
  • Fat 9.8g 14%
  • Saturates 1.5g 8%
  • Sugars 13.0g 14%
  • Salt 0.32g 5%

% of the Reference Intakes

Typical values per 100g: Energy 310kj/74kcal

Each serving provides

41.6g carbohydrate 11.2g fibre 12.8g protein Four of your 5 a day

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