Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Roasted Carrot, Courgette and Bulgur with Pistachio and Mint
This fragrant and substantial grain-based salad dish is inspired by classic Middle Eastern flavours and textures.
From the book
This Middle Eastern inspired salad uses za’atar, a punchy mix of herbs and sesame seeds, as its flavouring. The sweetness of the dates and honey offsets the carrots and courgettes perfectly, with added richness from the pistachios at the end – you’d be hard pressed to notice that it’s a vegan dish.
|1 tbsp||olive oil|
|1 tsp||sea salt|
|2 heaped tbsp||za’atar|
|150g||baby carrots, halved legnthways|
|100g||baby courgettes, halved lengthways|
|100g||pistachios, roughly chopped|
|2 tbsp||extra virgin olive oil|
|1||lemon, zest and juice|
|A big handful of||fresh mint|
Preheat the oven to 180°C fan/200°C/gas 6.
Tip the bulgur wheat, dates and stock into a medium roasting tin. Mix the olive oil, sea salt and za’atar with the halved baby carrots and courgettes on your chopping board, then scatter these evenly in one layer over the bulgur wheat. Transfer to the oven and bake for 30 minutes.
Meanwhile, mix the pistachios, extra virgin olive oil, lemon zest, juice and honey together and set aside.
Once cooked, scatter the pistachios and mint leaves all over the vegetables, and serve hot or at room temperature.