Rose harissa tempeh kebabs with bulgur wheat recipe | Good Food

200g tempeh
cut into 2cm cubes
1 red onion
cut into thin wedges
1 red and 1 yellow pepper
each cut into 3cm cubes
2 small courgettes
halved and cut into 3cm-thick slices
50g rose harissa paste

For the bulgur salad

250g bulgur wheat
90g Kalamata olives
pitted and halved
2 ripe tomatoes
roughly chopped
30g parsley
finely chopped
100g pomegranate seeds

For the tahini drizzle

4 tbsp tahini
4 tbsp lemon juice

Method

step 1
First, make the bulgur salad. Cook the bulgur wheat following pack instructions, then drain well and set aside to cool. Once cooled, stir in the olives, tomatoes, parsley and pomegranate seeds, then season.
step 2
Heat the oven to 200C/180C fan/gas 6 or light the barbecue. Put the tempeh, onion, peppers, courgettes and rose harissa in a large bowl and mix well to coat. Thread the tempeh and veg alternately on eight metal skewers and arrange on a baking tray. Bake for 20-25 mins. Or, cook on the barbecue until golden and lightly charred at the edges.
step 3
Meanwhile, for the tahini drizzle, combine the tahini and lemon juice, then add a splash of water until the mixture can be drizzled. Serve the kebabs with the bulgur salad, drizzled with the tahini sauce.