Light Harissa Haddock, Bulgur Wheat & Aubergine Plate
Ready in about 29 minutes, this zingy haddock and bulgur wheat dish is built for fat-loss phases — 355 kcal and 45g protein.
Ingredients
- 160g Haddock
- 130g bulgur wheat
- 80g spinach
- 80g aubergine
- 20g harissa paste
- 10g lemon juice
- 50g greek yoghurt
- fresh mint
Method
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1
Prep everything first: wash and trim the spinach and aubergine, then measure out the sauce ingredients.
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2
Simmer the bulgur wheat for 10-12 minutes until tender, then drain well.
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3
Bake the haddock at 200°C for 12-14 minutes until it just flakes.
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4
Loosen the harissa with lemon juice and brush it over the protein before cooking. Swirl a little extra harissa through the yoghurt to serve.
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5
Meanwhile, steam or stir-fry the spinach and aubergine for 3-5 minutes until just tender with a little bite.
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6
Build the plate: bulgur wheat first, then the veg and haddock, spooning over any remaining sauce. Finish with the fresh mint.
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