- A head of broccoli
- 75g bulgar wheat
- 150g yogurt
- A thumb of turmeric
- 1 garlic clove
- 1 lemon
- 250g cherry vine tomatoes
- 50g baby leaf spinach
- Sea salt
- Freshly ground pepper
- 1 tbsp olive oil
- 150ml boiling water
Heat your oven to 200°C/Fan 180°C/Gas 6. Trim the base off the broccoli, and chop the broccoli into bite-size florets. Chop the stalk. Place the broccoli in a roasting tin and toss with 1 tbsp oil and a pinch of salt and pepper. Slide into the oven and roast for 20 mins, turning halfway, till tender.
While the broccoli roasts, tip the bulgar wheat into a heatproof bowl and sprinkle in a little salt. Pour in 150ml boiling water, swirl to mix and cover with a large plate. Set aside to soak for 15 mins.
Spoon the yogurt into a bowl. Peel the turmeric and grate it into the bowl (turmeric can stain, so wear an apron to protect your clothes and gloves to protect your fingers. If you’re not grating the turmeric directly into the bowl, grate it onto a plate rather than a wooden board, and wash the plate up straight away). Peel and grate in the garlic. Grate in the lemon zest. Sprinkle in a pinch of salt and pepper and stir well.
Halve the cherry tomatoes. Roughly chop the spinach leaves.
When the bulgar wheat is tender, drain off any excess liquid and fluff it up with a fork. Stir through the tomatoes and spinach. Squeeze in the juice from half the lemon.
Pile the bulgar wheat onto plates. Top with the roast broccoli. Dollop over spoonfuls of turmeric yogurt and serve.