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Honey Chantenay Carrots, Miso Aubergine

Honey Chantenay Carrots, Miso Aubergine

with Beetroot and Bulgur Salad
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
430 kcal
Protein
: 
13.4g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Cereals containing gluten
  • Wheat
  • Soya
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

150 grams

Tri-coloured Chantenay Carrots

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

120 grams

Bulgur Wheat

(Contains: Cereals containing gluten, Wheat)

15 grams

Miso Paste

(Contains: Soya)

15 grams

Honey

½ unit(s)

Pomegranate

1 unit(s)

Aubergine

(May contain traces of: Celery)

250 grams

Cooked Beetroot

1 sachet(s)

Vegetable Stock Powder

1 bunch(es)

Mint

Energy (kJ)1799 kJ
Energy (kcal)430 kcal
Fat6.6 g
of which saturates2.8 g
Carbohydrate82.2 g
of which sugars33 g
Dietary Fibre10.3 g
Protein13.4 g
Salt0.6 g
Potassium236.3 mg
Calcium11.3 mg
Iron0.6 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 200°C. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 1cm pieces. Chop each beetroot into 6 segments.Trim the carrots, then halve lengthways (no need to peel).

2

Pop the carrots and beetroot on a large baking tray in a single layer. Drizzle with oil and honey, then season with salt and pepper. Toss to coat, the spread out on the tray in a single layer. Pop the aubergine on a separate baking tray, drizzle with oil and miso paste. Season with salt and pepper. Toss to coat well and spread out in a single layer. Bake the beetroot and carrots on the top shelf and the aubergine on the middle shelf until both trays of veg are tender, 20-25 mins. Tip: Use more baking trays if necessary, you want the veg nicely spread out.

3

Pour the water for the bulgur wheat (see ingredients for amount) into a saucepan with the stock powder and bring to the boil. Stir in the bulgur, bring back up to the boil and simmer for 1 minute. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve. 

4

Pick the mint leaves from their stalks and roughly chop (discard the stalks). Quarter the pomegranate (see ingredients for amount). Holding the pomegranate pieces over a bowl of water, scoop out the seeds into the bowl of water. TIP: Use a fork to do this, it helps to release the seeds. Scoop out the seeds and set aside. Discard the white pith.


5

Once the bulgur is cooked, fluff it up with a fork. Stir in three quarters of the mint (keeping a little for serving), and season with salt and pepper to taste.

6

Divide the bulgur among plates and top with the honeyed carrot and beetroot as well as the miso aubergine. Drizzle with yogurt and finish off with pomegranate seeds and the remaining mint leaves. Enjoy!

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