GREEN MACHINE: ROASTED GREENS WITH RAS EL HANOUT, BULGUR WHEAT & RICOTTA

This is a lovely all-in-one dish, really brought together by the creaminess of the ricotta at the end. If the supermarket has inexplicably run out of ricotta, substitute thick Greek yogurt. Ras el hanout can vary in heat, so if you know yours isn’t very spicy, add another teaspoon.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 180°C fan/200°C/gas 6.

Step 2

2. Tip the bulgur wheat into a roasting tin and pour over the vegetable stock. Toss the broccoli, green beans and spring greens in a bowl with the ras el hanout, olive oil, garlic and sea salt, then spread them over the bulgur wheat in the tin. Transfer to the oven and cook, uncovered, for 25 minutes.

Step 3

3. Mix together the lemon zest and juice, olive oil, sea salt and black pepper and set aside. Once the greens and bulgur wheat are cooked (the bulgur should be soft and the vegetables crisp), pour over the dressing, add the mint and mix well. Serve scattered with the toasted almonds and ricotta and a good pinch of ras el hanout.