Med Veg Skewers with Sweet Mustard Dressing
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Total: 35 mins
These tasty skewers are threaded with a rainbow of tender grilled Med veg and drizzled with a sweet maple and wholegrain mustard dressing. Served with nutty bulgar wheat and topped with crunchy toasted almond flakes.
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523 kcal
(per portion)
Ingredients you'll need
  • 12 bamboo skewers
  • 300g bulgar wheat
  • 2 lemon
  • 1 x 50g maple syrup
  • 2 tbsp wholegrain mustard
  • 2 red onion
  • 2 courgette
  • 2 yellow pepper
  • 500g cherry vine tomatoes
  • 70g flaked almonds
  • A handful of flat leaf parsley, leaves only
From your kitchen
  • 300ml boiling water
  • Sea salt
  • 1/2 tbsp olive oil
You'll need
  • Baking tray
  • Measuring jug
Step by step this way
  • 1.

    Pop the skewers in a bowl or dish and cover with cold water. This will help stop them catching and burning when you grill the skewers later. Line a baking tray with foil. Fill and boil your kettle.

  • 2.

    Tip the bulgar wheat into a heatproof bowl. Pour over 300ml boiling water and a pinch of salt. Stir with a fork, then cover the bowl with a plate and set aside for 15-20 mins to soak. The bulgar will absorb the water and become tender.

  • 3.

    Meanwhile, finely grate the zest from the lemon into a small bowl. Squeeze in the juice from 1 half. Add half the maple syrup, 1 tbsp wholegrain mustard and ½ tbsp olive oil. Season with a pinch of salt and pepper and stir together to make a dressing. Taste, add a little more maple syrup, lemon juice, salt or pepper if you think it needs it. Set to one side.

  • 4.

    Peel the red onion and slice it into 6-8 wedges. Trim the courgette, then slice it into 1cm-thick rounds. Halve the pepper, scoop out the seeds and white pith, then roughly chop the pepper. Thread the red onion, courgette, pepper and cherry tomatoes onto the skewers. Place them on the baking tray and arrange any extra veg around them.

  • 5.

    Grill the skewers for 8-10 mins, till the veg are lightly charred and tender.

  • 6.

    Fluff the bulgar with a fork and divide it between 2 warm plates. Top with the skewers and any extra grilled veg. Drizzle over the mustard and maple dressing. Scatter over the flaked almonds and tear over the parsley to garnish.

  • Tip

    Extra Toasty
    For an extra nutty flavour, scatter your flaked almonds over the veg skewers for the final 1-2 mins of grilling so they lightly brown.

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