- A head of broccoli
- 1 red onion
- A punnet of white mushrooms
- 1 red pepper
- A pack of smoked tofu
- 1 lime
- A sachet of sweet chilli sauce
- A bag of bulgar wheat
- A bag of watercress
- 1 tbsp olive oil
- Sea salt
- 250ml boiling water
- Colander or sieve
- Pan with a lid
- Measuring jug
Break the broccoli into small florets. Rinse. Peel the onion and slice into wedges. Rinse the mushrooms and halve them. Rinse the pepper. Halve and scoop out the seeds. Slice into largeish chunks. Drain the tofu and chop it into chunks.
Finely grate or pare the zest from the lime. Juice it. Mix the lime juice and sweet chilli sauce together with 1 tbsp olive oil and a pinch of salt. Add the veg and tofu. Turn them to coat in the sauce. Fill the kettle and boil it.
Tip the bulgar wheat into a pan. Add the lime zest with a pinch of salt. Pour in 250ml hot water from the kettle. Pop on the lid. Bring to the boil.
Turn the heat down. Simmer for around 6 mins till the bulgar wheat has absorbed all the water. Take off the heat and leave with the lid on to steam and stay warm.
Heat your grill. Thread the veg and tofu onto skewers (see our tip in step 8). Pop them on a grill pan lined with foil. Grill them for around 10 mins till they’re a little charred. Turn every so often.
Rinse the watercress. Pick out any thick stalks. When the bulgar wheat is cooked, add the watercress. Fork it through so it wilts, or mix them together in a bowl if that’s easier.
Serve the bulgar wheat with the warm vegetable and tofu skewiffs
Wood you believe it? If you’re using wooden skewers, make sure you soak them for 10-20 mins in plenty of water to stop them burning.