Honey Chantenay Carrots and Miso Aubergine
with Bulgur, Roasted Beetroot and Fresh Pomegranate
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!
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 war 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.
Ingredients
150
Tri-coloured Chantenay Carrots
75
Greek Style Natural Yoghurt
(Contains Milk)
120
Bulgur Wheat
(Contains Cereals containing gluten)
15
Miso Paste
(Contains Soya)
15
Honey
½
Pomegranate
1
Aubergine
(May contain Celery)
250
Cooked Beetroot
1
Vegetable Stock Powder
1
Mint
Nutritional information
Instructions
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!
