Bulgur salad with grilled vegetables and feta
"with raisins and pumpkin seeds"Serves 2 people | Prep Time 45 minutes | Cook Time
Why I Love This Recipe
Labels :Veggie• Balance
Allergens :Gluten-containing grains• Milk (including lactose)
Always refer to the product label for the most accurate information on ingredients and allergens
Ingredients You'll Need
1 red onion
150g sweet potato
10g fresh mint and thyme
1 tsp cumin seeds
10g pumpkin seeds
125g cherry tomatoes
300ml vegetable stock
1 tbsp balsmaic vinager
2 tbsp olive oil
1 tsp mustard
peeper and salt
Heat the oven to 220 degrees and prepare the stock. Cut the cauliflower into florets. Cut the carrot into half slices no more than 1/2 cm thick. Cut the red onion into half rings. Peel the sweet potato and cut into cubes of about 1 cm. Remove the leaves from the thyme. Mix the vegetables with the thyme, 1/2 tbsp olive oil per person, pepper and salt. Divide on a baking tray lined with parchment paper and bake in the oven for 30 - 40 minutes. Toss halfway through.
In a small pan with a lid, mix the bulgur with the ground cumin seeds and fry for 1 minute over medium heat while stirring. Pour the stock over the bulgur and cook the bulgur, covered, and dry over a low heat for 10 - 12 minutes. Stir the bulgur loose with a fork.
Heat a frying pan, without oil, over high heat and roast the pumpkin seeds until they start to pop. Remove from pan and keep separately. Halve the cherry tomatoes. Finely chop the fresh mint. Mix the cherry tomatoes and fresh mint with the raisins and mesclun in a salad bowl. Crumble the feta and keep it aside.
In a small bowl, mix 1/2 tbsp extra virgin olive oil, 1/2 tbsp black balsamic vinegar and 1/2 tsp mustard. Season with salt and pepper.
Add the oven vegetables, bulgur and dressing to the salad bowl and mix well. Season the salad further with salt, pepper and extra virgin olive oil if desired.
Divide the dish between the plates and garnish with the feta and pumpkin seeds.