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

Another delicious tasty warm salad ideal for the weather we are having. I love that healthy food doesn’t have to be full of fat or carbs. These sort of salads make me want to eat healthy and it is so easy to make. I love the roasted flavour you get from roasting different vegetables and to be honest you can roast almost any of them. We had a little bit of left over cauliflower from Paulies gnocchi bake, I just added some garam masala and chucked it on the baking tray with the eggplant (or aubergine as we call it in the UK). When I first tried bulgur and quinoa I wasn’t sure if I liked it, we have included it in our diet as Paulie needs to eat fibre regularly. I have come to realise it just needs to be combined with other flavours to make it more interesting, it also adds its own nutty flavour and makes a salad really filling (perfect for cold weather).

Ingredients (serves 2)

  • 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)
  • 60g Bulgar Wheat (we use quinoa and bulgur mix)
  • 6 small cooking chorizo, sliced (use feta if vegetarian)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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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