Roasted Vegetables with Pomegranate & Hummus
over bulgur with fresh herbs & Middle Eastern spices
There is a special ingredient in your box! Pomegranates are delicious fruits with ruby-red seeds that give your dishes a surprising sweet-and-sour flavour.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
40 g
Hummus
(Contains Sulphites, Sesame, Mustard)
40 g
Bulgur
(Contains Wheat May be present Soy)
½ sachet(s)
Middle Eastern spice mix
150 g
Sweet potato
250 g
Cauliflower
¼ piece
Pomegranate
5 g
Fresh flat leaf parsley & mint
(May be present Celery)
10 g
Pistachio nuts
(Contains Pistachios May be present Sesame, Peanuts, Tree nuts)
Not included in your delivery
½ tablespoon
Olive oil
175 milliliters
Low sodium vegetable stock
½ tablespoon
Extra virgin olive oil
½ teaspoon
White balsamic vinegar
½ tablespoon
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C. Wash or peel the sweet potato and slice it into 1cm thick crescents.
- Cut the head of the cauliflower into florets and dice the stem. Transfer both to a bowl and drizzle with the olive oil.
- Add the Middle Eastern spices and season with salt and pepper, then toss well to coat.
- Transfer to a parchment-lined baking sheet and roast in the oven for 18 - 20 minutes.
- Prepare the stock in a pot or saucepan. Cook the bulgur for 10 - 12 minutes, then drain and set aside.
- Meanwhile, roll the pomegranate over the countertop so as to release the seeds, then cut it open and scoop the seeds out.
- Roughly chop the pistachios.
- Finely chop the fresh herbs and transfer half to a small bowl.
- Add the extra virgin olive oil and white balsamic vinegar, then season to taste with salt and pepper and mix well to combine.
- Transfer the hummus to another small bowl and add the water for the sauce (see pantry for amount).
- Season to taste with salt and pepper and mix well to combine
- Serve the bulgur on plates and top with the roasted vegetables.
- Drizzle with the hummus and herb dressing, then garnish with the pomegranate seeds, pistachios and the rest of the fresh herbs.