Ham and Veg Pilaf
By OcadoLife
Published on 20 June 2025
A simple grain bowl like this Ham and Veg Pilaf works brilliantly as a main or as part of a spread. It’s full of bright flavours, with a nutty bite from the bulgur and a tangy lift from the yoghurt. Created by chef and food writer Rosie Sykes, author of Every Last Bite: Save Time, Money And Waste, it’s budget friendly and a great way to use up leftover cooked ham. If you’ve made Rosie’s Poached Ham with Peach Salsa (search for the recipe online), you’ll have plenty of leftover ham and gammon stock – perfect to use in this dish. For a veggie version of the pilaf, swap the ham for toasted nuts and seeds, and use veg stock. Peas are a great addition too.Time and servings
35 minsTotal time
4Servings
10 minsPrep time
25 minsCooking time
Ingredients
- 50g unsalted butter
- 1 (110g) pack baby leeks, finely sliced
- ½ (500g) pack courgettes, halved lengthways, then sliced
- 80g stringless beans, sliced
- 300g bulgur wheat
- 500ml chicken stock (or use leftover gammon stock)
- 375g (approx.) roast ham, finely shredded
- ½ lemon, juiced
- 20g flat-leaf parsley, roughly chopped
- 15g coriander, roughly chopped
- 150g natural yoghurt or 100g sour cream and chive dip
- 1 large garlic clove, peeled and crushed or finely grated
- 1 tsp ground cumin
- 10g mint, leaves picked and finely chopped
Method
Step 1
Melt the butter in a large pan over a medium heat. Add the sliced leeks with a small pinch of salt; cook for 5 mins, stirring regularly.Step 2
Add the courgettes and beans; mix well, then cover and cook on low heat for 8 mins or until soft.Step 3
Stir in the bulgur wheat, then add the stock and bring to the boil. Cover and simmer for 5 mins, then give it a good stir and fold in the shredded ham. Pop the lid back on and cook for 5 mins more. Stir in the lemon juice, parsley and coriander; season to taste. Remove from the heat, then cover and leave to stand for 5 mins.Step 4
In a bowl, combine the yoghurt, garlic, cumin and mint (reserve a little mint to garnish); season.Step 5
Serve the pilaf topped with a dollop of yoghurt and sprinkle with the reserved mint. Enjoy hot or cold. Store any leftovers chilled in an airtight container for 1-2 days.