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Honey Chantenay Carrots and Miso Aubergine

Honey Chantenay Carrots and Miso Aubergine

with Bulgur, Roasted Beetroot and Fresh Pomegranate

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We love good Miso Auberine & Beetroot Bulgur Salad and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:SoyaCeleryCereals containing GlutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


1 pack(s)


1 pack(s)

Chantenay Carrot

1 sachet


1 grams

Miso Paste


1 sachet

Vegetable Stock Powder


120 grams

Bulgur Wheat

(ContainsCereals containing Gluten)

1 pack(s)


½ unit(s)


75 grams

Greek Style Yoghurt


Not included in your delivery

140 milliliter(s)

Water for the Bulgur

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1841 kJ
Energy (kcal)440 kcal
Fat6.0 g
of which saturates2.0 g
Carbohydrate79 g
of which sugars29.0 g
Protein15 g
Salt1.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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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).


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.


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.


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.


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.


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!