Auber-genius!

As the nights become brighter and the weather warmer, we're starting to feel like summer could be just around the corner! This week, we're sharing one of our favourite recipes - pepper and aubergine with lemon bulgar wheat - which would be perfect for a weekend BBQ if the rain stays away!



Ingredients (serves two):
- 1 red pepper, sliced
- 1 aubergine, sliced
- 150g bulgar wheat
- 2 tbsp olive oil
- 2 tbsp runny honey
- 2 tsp harissa paste
- 1 lemon
- fresh mint
- Greek yoghurt

Directions:
- Mix together the olive oil, honey and harissa paste and drizzle half the dressing over the vegetables in a griddle pan or roasting tray.
- Begin cooking the vegetables, turning often. Boil the kettle and in a large bowl, add the bulgar wheat to hot water. Cover with a cloth and leave for 10 minutes.
- Drain the bulgar wheat and fluff with a fork. Add the remaining dressing to the bowl, along with the juice from half a lemon and some salt & pepper.
- Serve the bulgar wheat and vegetables drizzles with mint leaves, Greek yoghurt and a wedge of lemon. It would also be nice with toasted wholemeal pitta, sliced.