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ROAST ROOT VEGETABLE AND BULGUR WHEAT SALAD

An amazing find in the David Lebovitz site. Nearly as versatile as the Greek Salad, can be served on its own, as an accompaniment to any main dish, and the variation or substitutions added at the end of his recipe makes each one different.

6 to 8 Servings – A simplify version from the one on David Lebovitz site.

ROAST ROOT VEGETABLE AND BULGUR WHEAT SALAD

500 g (1 lb) bulgur wheat parboiled

one bay leaf

1 kg (2 lb) assorted root vegetables; carrots, sweet potatoes, butternut cut into small block

1 large red onion peeled and diced

1/2 cup sunflower oil

10 or so branches of fresh thyme

salt and freshly-ground black pepper

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  • Preheat the oven to 220ºC (425°F).

  • Mix the diced vegetables on a baking sheet with the onion and 2 tablespoons of oil and thyme, salt and pepper.

  • Roast the vegetables in the bottom third of the oven, stirring once midway during baking, for 20 minutes, or until cooked through and browned on the outside.

  • Drop the bulgur wheat into a bowl and mix in the rest of the oil, stirring well. 

  • Stir in the root vegetables and correct seasoning if necessary. 

  • Serve warm or at room temperature.

TIPS

* Can be made up to three days in advance, and refrigerated. Let come to room temperature before serving.

Some ingredients that can be added:

Toasted and coarsely chopped pecans, hazelnuts, or walnuts

Diced dried apricots or cranberries or cherries

Cubes of feta or bleu cheese strewn over the top

A big squeeze of fresh lemon or tangerine juice, or some zest

Sautéed mushrooms tossed in with the root vegetables

Wilted greens, cooked with garlic, coarsely chopped

A generous handful of spicy arugula or flat-leaf parsley, coarsely chopped

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