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Ham and Veg Pilaf

By OcadoLife
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

14 total
  • 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

5 steps

  1. 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.

  2. Step 2

    Add the courgettes and beans; mix well, then cover and cook on low heat for 8 mins or until soft.

  3. 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.

  4. Step 4

    In a bowl, combine the yoghurt, garlic, cumin and mint (reserve a little mint to garnish); season.

  5. 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.