Bulgur with roasted pumpkin and Za'atar
A simple vegetarian dish with roasted vegetables in Berbere spices.
A simple vegetarian dish with roasted vegetables in Berbere spices. The spices give the sweet vegetables a savory flavor, which beautifully balances the bulgur. A delicious combination with the refreshing yogurt sauce and pomegranate seeds.
Preparation
Preheat the oven to 180°C.
Peel the pumpkin, halve it, and remove the seeds. Cut it into 2 by 2 cm pieces. Remove the green ends from the carrots. Arrange the carrots and pumpkin on a baking sheet lined with parchment paper. Combine the olive oil and 3 teaspoons of World Spice Blend - Za'atar. Drizzle over the pumpkin and carrots and toss well. Roast for 40 minutes in the preheated oven.
Bring water to a boil in a saucepan and add the bouillon cube. Cook the bulgur according to the package directions. Drain and mix with the remaining World Spice Blend - Za'atar.
Cut 5g mint into strips. Mix the yogurt with the chopped mint. Heat a pan without oil and toast the almond shavings until golden brown.
Serve the bulgur with the roasted vegetables, almond shavings, pomegranate seeds, remaining mint, sprouts and the yoghurt sauce.
Ingredients
- 1 flespompoen
- 500 g bospenen
- 2 el olijfolie
- 3 ½ tl World Spice Blend - Za'atar
- 1 blok groentebouillon
- 300 g bulgur
- 7 g verse munt
- 150 g halfvolle yoghurt
- 15 g amandelschaafsel
- 100 g granaatappelpitten
- 20 g milde kiemgroente
Supplies
- Oven
- Baking tray
- Baking paper
