1Prepare the dressing by mixing together garlic, olive oil, lemon juice, cumin, coriander, salt and pepper in a bowl.
2Chop up zucchinis, capsicums, and onions into small pieces. If using bamboo skewers, soak the skewers in some water to help prevent burning.
3Assemble the skewers, then lightly brush some dressing and salt on the veggies and BBQ them on a hibachi or a grill pan until slightly soft. Continue to baste with the dressing while cooking. Set aside once cooked.
4To prepare the burghul, add one cup of fine bulgur wheat to a bowl. Boil 2 cups of vegetable stock and then pour it into the bulgur wheat. Cover immediately with a lid and set aside for 10 minutes or until the liquid has been absorbed.
5While the bulgur wheat is absorbing, in a pan fry 2 cups of slivered almonds with some coconut or olive oil for about 2–3 minutes. Set aside in a bowl, then repeat with the sultanas. Reserve a few almonds and sultanas for garnish, but add most of them to the bulgur and mix through.
6To assemble, pile the bulgar mixture on a large plate, then place the skewers on top, and sprinkle some more roasted almonds and sultanas on top. Then pour over the rest of the dressing and finish off with more fresh coriander on top!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full
of inspiring tips and delicious plant-based recipes to help you cut out or cut back on meat, dairy and
eggs. Be part of a growing trend towards a kinder, more compassionate world!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.