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Essential CourgettesTypical weight 0.21kg
Typical weight 0.21kgItem price
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£3/kgPlease note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 220˚C, gas mark 7. Toss the courgettes with 2 tbsp oil in a large roasting tin; season. Roast for 20 minutes, turning halfway. Meanwhile, bring the stock to the boil in a large pan. Stir in ½ of each of the spices and a pinch of salt. Rinse the bulgur in a sieve until the water runs clear, then stir into the stock. Cook, covered, over a low heat for 10 minutes until the liquid is absorbed and the grains are tender; fluff up.
Finely chop the preserved lemon, removing any pips, until it is almost a paste. Scrape into a bowl and mix well with the mint, oat fraîche (or yogurt) and lemon juice; season. Add the chickpeas to the tin with the courgettes. Toss with the garlic and remaining spices; season and roast for 10 minutes, until the chickpeas are crisp. Meanwhile, spread the broccoli out on a baking tray, drizzle with the remaining 1 tbsp oil and roast for 10 minutes on the shelf above the roasting tin.
Peel the garlic, mash and stir into the chickpea mixture, then toss with the bulgur wheat. Tip onto a platter; top with the broccoli. Spoon over the dressing, scatter over a few extra mint sprigs and serve – with slices of roast chicken, if liked.
Typical values per serving when made using specific products in recipe
Energy | 1,978kJ/ 472kcals |
---|---|
Fat | 19g |
Saturated Fat | 4.4g |
Carbohydrates | 53g |
Sugars | 6.5g |
Fibre | 12g |
Protein | 15g |
Salt | 0.7g |
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