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Spice-Roasted Brussels with Tahini Yogurt & Bulgar Wheat
King of winter veg, Brussels sprouts are delicious tossed with cumin and coriander and roasted till just tender. You'll add fennel and red onion to the roasting tin, and serve the veg with fluffy bulgar wheat and a creamy tahini-and-lemon-rippled yogurt.
Ingredients
- 400g Brussels sprouts
- 1 fennel bulb
- 1 red onion
- 2 garlic cloves
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 lemon
- 125g bulgar wheat
- 2 tbsp tahini
- 150g Greek style yogurt
- A handful of flat leaf parsley
- 40g flaked almonds
Prep: 15 mins | Cook: 25-30 mins
Method
1. Preheat your oven to 190°C/Fan 170°C/Gas 5. Trim the bases off the Brussels sprouts and remove any tatty leaves. Halve any large Brussels sprouts. Tip them into a large roasting tin.
2. Trim the dry tips from the fennel bulb and pick off any fluffy fennel fronds (save them for later). Trim the base off the fennel bulb, then finely slice it. Add the sliced fennel to the Brussels. Peel and thickly slice the red onion. Add that to the tin, too.
3. Peel and finely slice the garlic cloves and add to the tin. Sprinkle over the cumin seeds and ground coriander with a pinch of salt and pepper. Add 1 tbsp olive oil and turn the veg to evenly coat in the oil and spices. Slide the tin into the oven and roast for 25-30 mins, till the veg are tender and lightly charred.
4. While the veg roast, half-fill and boil your kettle. Tip the bulgar wheat into a heatproof bowl. Finely grate in the lemon zest. Pour in 200ml hot water from the kettle and stir to mix. Pop a plate on the bowl and set the bulgar aside to soak for 15 mins. The bulgar wheat will absorb the water and become tender.
5. Spoon the tahini into a bowl and squeeze in the juice from half the lemon. Add a pinch of salt and pepper and stir till smooth. Add the yogurt and stir again till well combined. Taste and add a pinch of salt and pepper, or a squeeze more lemon juice, if you think it needs it.
6. Finely chop the parsley stalks and leaves. Drain any excess water from the bulgar wheat, then fluff it with a fork. Add most of the parsley and stir to mix. Divide the bulgar wheat between two warm plates. Top with the roast veg and spoon over the tahini yogurt. Scatter over the flaked almonds and the flat leaf parsley to serve.
7. Love Your Leftovers
The cooked veg and bulgar wheat will keep for up to 3 days in the fridge and are best eaten cold the next day as a salad.
The cooked veg and bulgar wheat will keep for up to 3 days in the fridge and are best eaten cold the next day as a salad.
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