Recipes
Moroccan-spiced veg and kale salad
Serve this North African-inspired dish on its own or with grilled, minted lamb chops
Serve this North African-inspired dish on its own or with grilled, minted lamb chops
(17 votes)
Cook: 45 Mins
Serves: 4
Price: 88p per serving
Nutritional Information
Each 418g serving contains
Energy
1835kj
439kcal
1835kj
439kcal
22%
Fat
9.6g
9.6g
Med
14%
14%
Saturates
1.3g
1.3g
Low
7%
7%
Sugars
9.6g
9.6g
Med
11%
11%
Salt
0.13g
0.13g
Low
2%
2%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
439kj/105kcal
Typical energy values per 100g:
439kj/105kcal
Ingredients
400g can Asda Chickpeas in Water (drained and rinsed)
1 butternut squash (skin on), deseeded and cut into cubes
2tsp rapeseed oil
1tbsp ground coriander
1tsp cumin seeds
2tbsp pumpkin seeds
200g Good & Balanced Bulgur Wheat (rinsed)
1tbsp harissa paste
200g kale (washed)
1 red chilli (chopped)
1tsp sumac
Method
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
On a large baking tray, toss together the chickpeas, squash, oil, spices and pumpkin seeds. Roast in the preheated oven for 40 mins, shaking the tray halfway through, until the chickpeas are crisp and the butternut squash softens and starts to caramelise at the edges.
3
Meanwhile, cook the bulgur wheat according to the pack instructions, but mix the harissa paste into the water before adding. Simmer the kale in a pan of boiling water for 1-3 mins until tender, then drain.
4
Add the kale and bulgur wheat to the roasting tin with the butternut squash and chickpeas. Stir together well, then transfer to a serving dish and garnish with the chopped red chilli.