Moroccan Spiced Vegetables with Bulghar Wheat and Haloumi (v)

This is another endless variation on the same theme, but tasty none the less. Today’s dish was a bit dry if truth be told so I am open for suggestions as to a sauce to combine with it. I was thinking either yogurt and harissa or maybe some runny tahini sauce…

Serves 4 people

For the baharat beetroot and squash you need 2-3 beetroot, scrubbed and peeled and cut into 6ths and 1 squash, cut into chunks. Toss in a little olive oil, season with salt and sprinkle over 1-2 tbsp baharat. Roast in a medium oven for 20-30 mins.

For the ras-el-halout mixed vegetables you need handful mushrooms, 1 courgette, 2 carrots, 2 red onions, 1/2 cauliflower broken into florets. Begin by roughly chopping the onion, courgettes and carrots. Toss in some olive oil and 1-2 tbsp ras-el-halout with the mushrooms and cauliflower. Roast in a medium oven for 20-30 mins.

For the haloumi chop a packet into chunks and roast in a hot oven for about 10 mins.

For the bulghar wheat place 1/2 cup bulghar wheat in a bowl with 1/2 tsp stock powder and pour over 1 cup boiling water. Leave to mingle for 20-30 mins. If you are vegan, omit the haloumi and add a can drained chickpeas to the bulghar wheat.

Serve, scoff and enjoy 🙂

Lemon and Lime Syllabub

I adore syllabub. It’s something to do with the fabulously light texture I think. That and the fact that it contains copious amounts of booze 😉 This recipe is quick to whip up (pardon the pun) and keeps for a day or two in the fridge before separating.

For 4-6 portions depending on size you need:
100ml white wine
75g sugar
juice 1 lemon
zest 1 lime
300ml double cream

Whisk everything together until light and fluffy. Spoon into glasses and devour.