Chargrilled Vegetables with Goats Cheese and Chilli Yoghurt Dressing
A flavourful dish that both vegetarians and meat eaters will enjoy. This recipe calls for chargrilling vegetables which brings out their natural sweetness and being lightly cooked, they also deliver a higher vitamin count.
- 50 Minutes
- Moderate
- 4
Ingredients
Natural Yoghurt 125 g
Red Chilli 22 g
Water 15 ml
Paprika 1 g
Sea Salt 1 g
Pepper 160 g
Courgette 100 g
Aubergine 130 g
Cherry Tomatoes 150 g
Bulgar Wheat 130 g
Water 200 ml
Olive Oil 3 ml
Butter Beans 100 g
Rocket 30 g
Chives 20 g
Spring Onion 20 g
Goats Cheese 30 g
Instructions
1. To make the dressing whisk together natural yoghurt, red chilli, water, paprika and salt. Place to one side.
2. Halve the pepper, remove its seeds and cut into six wedge shapes. Cut the tomatoes in half and slice the courgette and aubergine into thin lengths. Trim and wash the spring onions. Set aside.
3. To hydrate the bulgar wheat, place in a bowl along with boiling water and oil. Cover it with a lid or cling film and allow to sit for 10 minutes. Then stir in the butter beans and cover again to keep the mixture warm.
4. Heat the grill and brush a small amount of oil onto the vegetables and grill until softened.
5. Now fold the rocket, spring onion and chives through the bulgar wheat mixture along with half of the dressing. Plate this with the grilled vegetables on top, and spoon over more of the dressing.
6. Finally crumble the goats cheese on top before serving. Enjoy!
