Bulgur Salad With Roasted Vegetables

To roast the vegetables: Peel, then chop, root vegetables into bite-sized pieces. Place in a large roasting tin and drizzle with 2 tablespoons olive oil (not extra virgin, just plain cooking olive oil). Season with sea salt and fresh cracked black pepper. Stir the vegetables in the roasting tin to make sure that they are coated with the oil and seasoning. Roast in the oven at 180 degrees Celsius for about 45 minutes, or until tender. Leave to cool before covering, and chilling, for the following day.

Ingredients

• Roasted vegetables from the night before (here I’ve used onion, butternut squash and carrot)
• 200g dried bulgur wheat
• Juice of half a lemon
• 1 teaspoon honey mustard
• 2 tablespoons olive oil
• Fresh Vegetables

Method

Cook the bulgur wheat by pouring the grains into a large bowl and covering with boiling water from the kettle. Cover the bowl with clingfilm and set to one side for 5 minutes.

In the meantime, grab a small bowl or jar. Squeeze in the lemon, add mustard, oil and season to taste. Stir well to combine dressing. Pour the dressing over the warm bulgur wheat and stir.

Clean and chop any additional fresh vegetables you fancy. Here I’ve used cherry tomatoes, peppers, and green beans. Put the roasted vegetables and chopped vegetables into the bowl with the dressed bulgur wheat, stir and serve immediately.