- A head of broccoli
- 75g bulgar wheat
- 250g cherry vine tomatoes
- 150g yogurt
- A thumb of turmeric
- 1 garlic clove
- 1 lemon
- 50g baby leaf spinach
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 150ml boiling water
- Roasting tin
- Measuring jug
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Fill and boil your kettle. Trim the base off the broccoli, and chop it into bite-size florets. Chop the stalk. Pop in a roasting tin and toss with 1 tbsp olive oil and a pinch of salt and pepper. Slide into the oven and roast for 10 mins.
- 2.
Meanwhile, tip the bulgar wheat into a large heatproof bowl with a pinch of salt. Pour in 150ml boiling water, swirl, cover with a plate and set aside to soak for 15 mins.
- 3.
When the broccoli has roasted for 10 mins, tip the cherry tomatoes into the roasting tin and roast for a further 10 mins till the tomatoes are tender and bursting and the broccoli is a little charred and cooked through.
- 4.
Meanwhile, tip the yogurt into a bowl. Peel the turmeric and grate it into the bowl (see our turmeric tip below). Peel and grate in the garlic. Zest in the lemon. Add a pinch of salt and pepper and stir well.
- 5.
Roughly chop the baby spinach leaves. When the bulgar wheat is tender, drain off any excess water and fluff it up with a fork. Stir through the spinach. Squeeze in the juice from half the lemon.
- 6.
Divide the bulgar between 2 plates. Top with the roast broccoli and tomatoes and the turmeric yogurt and serve.
- Tip
Hello Sunshine
Golden yellow turmeric adds an earthiness spiciness to your salad dressing, as well as a bit of colour. Be warned: turmeric likes to dye everything yellow, so chop it on a plate or glass chopping board (or wash your chopping board straight away) and use gloves to protect your hands.
