Ginger Roasted Tomatoes & Cardamom Pilaf
Clock Image
Prep: 30 mins
Cook: 50 mins
Give the summer a proper farewell with this sweet, sour, earthy, light, fresh, zingy, surprising little number from our Sorrel.
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599 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A 400g punnet of vine tomatoes
  • 2 onions
  • 2 garlic cloves
  • A 200g bag of spinach
  • 5 cardamom pods
  • A thumb of ginger
  • 1 chilli
  • 1 tbsp Demerara sugar
  • A 150g bag of bulgar wheat
  • 1 lime
  • A 150g pot of yogurt
From your kitchen
  • 1½ tbsp olive oil
  • Sea salt and freshly ground pepper
  • 200ml boiling water
You'll need
  • Baking tray
  • Baking paper
  • Pestle and mortar (optional)
  • Small bowl
  • Large pan with a lid
Step by step this way
  • 1.

    Heat your oven to 180°C/Fan 160°C/Gas 4. Halve the tomatoes across their middles. Put them cut side up on a baking tray lined with baking paper. Drizzle over ½ tbsp oil. Roast in the oven for 25 mins.

  • 2.

    Meanwhile, peel and finely slice the onions and 1 garlic clove. Finely shred the spinach, removing any thick, tough stalks. Crush the cardamom pods in a pestle and mortar. Pick out the papery skins. Grind the black seeds as finely as possible.

  • 3.

    Peel and grate the ginger and the remaining garlic clove. Finely chop the chilli, flicking out most of the seeds. Chuck the ginger, garlic and chilli in a small bowl. Tip in 1 tbsp Demerara sugar and ½ tsp salt. Mix well.

  • 4.

    Take the tomatoes out of the oven. Dot and spread the sugary ginger mix on the cut side of each tomato. Return to the oven and roast for 25 mins till caramelised. Once cooked, set aside to cool slightly.

  • 5.

    While the tomatoes are roasting, warm 1 tbsp oil in a large pan over a low heat. Gently sweat the onions and garlic till softened. Pour in the bulgar wheat and half the crushed cardamom seeds. Stir and toast for 1 min.

  • 6.

    Pour in 200 ml boiling water. Leave to bubble for about 5 mins, uncovered, till all the water has absorbed. Stir regularly. Add the shredded spinach. Stir through the bulgar. Cover the pan and take off the heat. Set aside for 10 mins to finish cooking.

  • 7.

    Zest and juice the lime. Stir both through the yogurt with the remaining crushed cardamom seeds, a pinch of salt and plenty of black pepper. Taste the bulgar and season. Serve with the slightly cooled roasted tomatoes and lime cardamom yogurt.

  • Tip

    Crush it real good
    No pestle and mortar? No problem. Tip the pods into a jam jar and crush with the end of a rolling pin. Crush the seeds this way too.

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