Roasted veg & bulgar salad
What could be better on a cold winter’s day than honey-roasted root vegetables? Claire made this delicious side as a volunteer lunch along with comforting “Bo Peep pie”. After a morning working in the frost it went down an absolute treat and thoroughly defrosted everyone! Perfect as a warm side or chilled and packed as a lunchbox treat!
Serves 4 as a hearty side
3 parsnips, quartered length ways
3 carrots, quartered length ways
½ celeriac, cut into inch thick sticks
1 red onion, cut into 6 wedges
1 sprig rosemary
2 cloves minced garlic
2 tbsp honey
2 tbsp olive oil
150g bulgar wheat
450ml boiling water
½ veg stock cube or ½ tsp loose stock
Small bunch chard leaves
To dress:
½ lemon zest and juice
1 tbsp red wine vinegar
1 tbsp olive oil
50g cranberries
50g toasted, flaked almonds
Salt and pepper to season
Start by preparing your parsnips, carrots and celeriac and plunging them into a pot of rapidly boiling water. When the water comes back to the boil, start a timer for 5 minutes.
Meanwhile, mince the garlic cloves and mix with the rosemary and olive oil.
Next, cut the onion into wedges.
Drain the parsnip, carrots and celeriac. Place on a roasting tray and cover with the herb oil and onion wedges. Mix to ensure the veggies are covered well, and set aside to cool for half an hour. and preheat the oven to 190*C.
Once cooled, put the vegetables in the oven to roast for 20 minutes.
For the bulgar wheat, boil the water and stir in the ½ stock cube. Once dissolved, add the bulgar wheat and cook on for a further 10 mins, or until tender.
In the meantime, wash and thinly shed the chard leaves.
Next, toast the almonds in a dry pan.
Hydrate the cranberries by placing in a small bowl, and covering with boiling water. Leave to soak for ten minutes then drain.
Once the bulgar wheat is tender, take it off the heat. (All the water should be absorbed.)
Let the bulgar wheat cool slightly, then stir through the chard, cranberries and half the almonds and set aside.
After 20 minutes roasting, drizzle the veg with honey, and season generously with salt and black pepper. Stir and place back in the oven for ten minutes.
For the dressing, put the lemon, vinegar, olive oil and plenty of seasoning in a small jar, close the lid and shake.
Bring the roasted vegetables out of the oven. Add half to the bulgar wheat salad, pour over
the dressing and stir well.
Arrange on a serving plate, and top with the remaining roast vegetables and toasted almonds.
Delicious served as a side to a traditional roast dinner, or eaten cold as a lunch box salad.