Chef’s Table

BBQ roast cauliflower, chickpea, bulgur wheat & red onion pickle

Enjoy a vegan BBQ feast, courtesy of Head Chef Ales Maurer from The Lygon Arms in Broadway

My mom grew green beans (any variety of French beans) every summer and I was made to pick them on a regular basis. Back then I hated it as I would have much rather been playing with my friends.

Now, I have my own allotment and always grow green beans. This recipe is a great way to use up the summer gluts and can be served as a side dish or as part of a mezze.

Ingredients

Cauliflower (small pieces)
Butternut squash (diced)
Harissa
Red onion pickle (diced red onion, 300ml red wine vinegar, 3tbsp caster sugar, 1tbsp salt, 3 black peppercorns, coriander seeds, star anise and bay leaf)
Flaked almonds
Red and yellow peppers
Spring onion
Radicchio
Bulgur wheat
Chickpeas
Chipotle BBQ sauce
Olive oil and lemon juice
Parsley, chopped

Method

Coat the cauliflower and butternut in harissa paste and bake in the oven so it is still crunchy.
Make the red onion pickle: in a pan add the red onion pickle ingredients. Bring to the boil and simmer for 10 mins. Pass through a sieve, then pour over the diced red onion and set aside.
Toast the flaked almonds.
Drain and wash the chickpeas and place in a roasting tray, add the diced peppers and roast in the oven for 8 minutes.
Cook the bulgur wheat in vegetable stock until soft, pass through a sieve, chill and set aside.
For the dressing, mix 2 spoons of harissa, 2 spoons of chipotle BBQ sauce, a cup of olive oil, juice of a lemon, sea salt and whisk.
Dress the salad (spring onions, radicchio, chopped parsley) together with all the above, and finish with sea salt and a squeeze of lemon juice and olive oil.

To drink

Stroud Brewery Alederflower