a touch of spice

Make a change from rice with quick-cooking bulgur wheat and chickpeas – the result is a gently spiced vegetarian supper, full of flavour and textures

- SARA BUENFELD

Bulgur & aubergine pilaf

We’ve made aubergine the star of this meat-free main, which is a useful source of nutrients. The skin contains the antioxidant compound nasunin, which is thought to support the heart. Aubergine is also good source of fibre and vitamin B1 (also known as thiamin), which the body can’t make on its own.

SERVES 2 PREP 10 mins plus resting COOK 35 mins EASY V

FIBRE

IRON

3 OF 5-A-DAY

4 tsp rapeseed oil