- 500g sweet potatoes
- 1 vegetable stock cube
- 1 tbsp ras al hanut
- 100g kale
- 150g bulgar wheat
- 1 lemon
- A handful of mint, leaves only
- 125g natural soya yogurt
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 200ml boiling water
- Vegetable peeler
- Measuring jug
- Large pan with a lid
- 1.
Fill and boil your kettle. Peel the sweet potatoes and coarsely grate them. Pour 200ml boiling water into a jug and crumble in the stock cube. Stir to dissolve and set aside.
- 2.
Pour 1 tbsp olive oil into a large pan and warm it to a medium heat. Slide in the sweet potatoes and add 1 tbsp ras al hanut and a pinch of salt and pepper. Fry for 5 mins, stirring occasionally, till the sweet potato has softened a little.
- 3.
While the sweet potato cooks, strip the kale leaves off the tough stalks. Finely shred the leaves. When the sweet potato has softened, add the kale to the pan. Tip in the bulgar wheat and pour in the stock. Stir and bring to the boil, then pop a lid on the pan and take it off the heat. Set aside for 10 mins, till the bulgar wheat and veg are tender.
- 4.
Meanwhile, zest the lemon. Pick the mint leaves and shred them.
- 5.
When the bulgar and veg are tender, add the mint and the lemon zest to the pan. Squeeze in the lemon juice and stir well. Taste and add more salt or pepper if needed. Divide the pilaf between 2 warm plates and serve topped with spoonfuls of the soya yogurt.