Chorizo, Bulgur Wheat and Spinach Salad with Roasted Eggplant and Cauliflower Recipe
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of frozen chargrilled eggplant (or 1/2 fresh sliced)
of small cauliflower florets
garam masala (optional)
olive oil, for roasting
salt and pepper
olive oil, for frying
handfuls of spinach (80-100g)
Bulgar Wheat (we use quinoa and bulgur mix)
cooking chorizo, sliced (use feta if vegetarian)
Preheat oven to 190 degrees (fan). Add 2 tbsp of olive oil to a baking sheet and heat in the oven for a few minutes.
In a small bowl add the cauliflower and garam masala, mix until coated. Place the eggplant slices and cauliflower florets on the heated tray and season. Roast for 20-25 minutes (or more, depends on your oven) until the eggplant softens. Midway through roasting, take out the sheet and flip over the eggplant and cauliflower, so it roasts on all sides.
While the eggplant and cauliflower are roasting n the oven, make your bulgar wheat (mine simmered for 12 minutes in 500ml of boiling water) and fry your chorizo (2 minutes on each side until brown), set aside.
Once the eggplant and cauliflower is done, Heat 1 tablespoon of olive oil in a large frying pad, add spinach and garlic clove and cook for a couple of minutes, constantly stirring, just until spinach wilts, turn the heat right down and add in the quinoa, chorizo and roasted vegetables. Serve immediately with a drizzle of flavoured oil (recipe here) or seasoning, if required.
It is so simple and is a one pot dish with chorizo and polenta. Salt and pepper. Cover it with a lid. Gino D'Acampo's pot roast chicken chorizo recipe is a lighter, summer alternative to a roast chicken
When the squash is done, set it aside on the counter while you cook the pancetta andspinach. Drizzle with olive oil, dried oregano and salt and pepper, mix and rub the oil and seasoning with your hands making sure to cover both sides
There were a few good contenders on the website, which features a range of low calorie meals besides salads, but I liked this particular recipe because I've never heard of bacon and mozzarella being used together in a salad before and it allows you to enjoy a bit of the good (salad, roasted veg) with a bit of the bad (bacon, mozzarella)
Arabic Eggplantand Walnuts withCauliflower Couscous (vegan/gluten-free). To give it more satisfying protein, perhaps roast or stir-fry some planks of tofu, warm and mash some white beans, or grill fillets of white fish and include with the cauliflower steaks