Clancy and I had a city picnic date! I had 1/2 a sweet potato, carrots and a cauliflower. Plus bulgur wheat, and a trusty tin of chickpeas in the cupboard. And that is how lunch was born today. It was ridiculously good, and I urge you all to try it.
The spiced dressing is phenomenal. It is adapted from the dressing used by Sarah B from My New Roots for the best lentil salad, ever. The dressing recipe makes way more than you need so you can use it all week, on everything. Do not be deterred by the long spice list – it is totally worth it.
Bulgur wheat (also known as burghul) is excellent – it is a nutritious way of bulking out your salads and is so simple to prepare. All you need to remember is 1:1 bulgur wheat to boiling water. Cover and let sit for about 15 mins and fluff with a fork. And you’re done. Just like that!
This meal is best served at room temperature, after the flavours have had time to mingle. And I dare say it would keep perfectly in the fridge, but I wouldn’t know – we devoured it all in minutes.
SPICED SWEET POTATO, CARROT + CAULIFLOWER with BULGUR WHEAT
Enough to feed 2 people, or many more if serving as a side.
– 1/3 cup fine BULGUR WHEAT
– 2 CARROTS, peeled and sliced into rounds
– 1 cup CAULIFLOWER, cut into florets
– about 1/2 a medium SWEET POTATO, cut into a 2cm dice
– glug of OLIVE OIL
– 1 cup CHICKPEAS (cooked fresh or tinned)
– 1/4 cup SULTANAS
– 2 Tbsp CAPERS, rinsed and drained
– 2 Tbsp PINE NUTS, dry toasted in a skillet
– small handful CHIVES, chopped
Preheat the oven to 200 degrees C. Place the sweet potato, carrot and cauliflower on a baking tray lined with baking paper. Season with salt and pepper, add a big glug of oil and toss to coat. Roast for about 20 mins, or until tender.
Meanwhile, add the bulgur wheat to a bowl with 1/3 cup of boiling water, cover and let sit for 15 mins. Fluff with a fork to loosen the grains.
Prepare the dressing (see below).
When your vegetables are cooked, add them to a large dish, along with the bulgur wheat, chickpeas, capers, sultanas and chives. Toss gently to combine. Pour on your dressing, I generally use about half of it and pop the rest in the fridge for another delicious day. Toss gently again and top with your toasted pine nuts.
- 1/3 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1 Tbsp honey
- 1/2 Tbsp dijion mustard
- 2 tsp salt
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp ground coriander
- 1/2 tsp ground cardamom
- 1/4 tsp cayenne pepper
- 1/4 tsp ground cloves
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp ground cinnamon
Add dressing ingredients to a jar, screw the lid on tight and shake vigorously till combined.