Chorizo, Bulgur Wheat and Spinach Salad with Roasted Eggplant and Cauliflower Recipe
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www.spaulyseasonalservings.com

Chorizo, Bulgur Wheat and Spinach Salad with Roasted Eggplant and Cauliflower Recipe

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Ingredients

  • 7-8 slices of frozen chargrilled eggplant (or 1/2 fresh sliced)
  • 1/4 head of small cauliflower florets
  • 1 tsp garam masala (optional)
  • 2 tablespoons olive oil, for roasting
  • salt and pepper
  • 1 tablespoon olive oil, for frying
  • 1 clove garlic, minced
  • 2 large handfuls of spinach (80-100g)
  • 60 g Bulgar Wheat (we use quinoa and bulgur mix)
  • 6 small cooking chorizo, sliced (use feta if vegetarian)

Instructions

    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.

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