BULGUR ROASTED VEGETABLES SALAD
Changing the routine, going for some bulgur and a bunch of roasted vegetables. Sauce it with a delicious Tahini dressing (with a twist of orange and lemon). Bon appetit !
Ingredients
BULGUR AND VEGETABLES SALAD
- ½ red bell pepper
- ½ yellow bell pepper
- 1 orange bell pepper
- 5-6 radishes, cut into 2
- 5-6 Brussels sprouts, cut into 4
- 1 tbsp coconut or olive oil
- 1 garlic clove, grated
- 1 tbsp fresh rosemary, chopped
- 1 cup bulgur
- 2 cups water
- 1 garlic clove, unpeeled cut into half
- Himalayan salt & freshly ground pepper to taste
DRESSING
- 3 tbsp orange juice (fresh)
- 1 tbsp lemon juice (fresh)
- 2 tbsp tahini
- 1 ½ tbsp apple cider vinegar
- 1 tbsp agave nectar or maple syrup
- 1 ½ tsp Dijon mustard
- 1 tsp fresh ginger, grated
- 1 tbsp water
- Himalayan salt & freshly ground pepper to taste
Instructions
BULGUR AND VEGETABLES SALAD
- Preheat the oven to 200°C (fan).
- Cut the veggies, medium cubes. Put them into a lined baking tray, drizzle over coconut or olive oil, then grate 1 garlic clove on top of it. Add rosemary, salt and fresh ground pepper. Roast in the oven for 30-40 minutes or until soft.
- Combine 1 cup of bulgur with 2 cups of water. Add 2 halves of a garlic clove. Bring it to a boil and cook for 10 minutes (or according to the directions on the packet). Set aside.
- Add the roasted veggies to the bulgur and stir it well.
DRESSING
- Blend all the ingredients together until fully smooth and creamy.
- Add the dressing to taste and enjoy it right away! You can keep it in the fridge and eat it cold too.
Did you make this recipe?Tag @live.and.taste with hashtag #liveandtaste on Instagram. I love to see what you make!