Butternut & Sage Bulgar wheat salad
Ingredients
- 2 cups pealed and cubed butternut
- 4 beets, pealed and cubed
- 1 red onion, chopped
- 2 tbsp olive oil
- 1 orange's zest and juice
- 2 cups cooked bulgar wheat
- handful of fresh sage leaves
- 1 tube goat's cheese chevre or any feta cheese
- handful of dried peach pieces
- 1 cup fresh rocket leaves
- handful of roasted pumpkin seeds
Instructions
- Preheat the oven to 220 degrees Celsius
- Add the butternut, beetroot and red onion to a baking tray and drizzle olive oil over.
- Sprinkle over salt and pepper, and roughly chopped sage leaves.
- Roast for 30 minutes, till crispy and cooked through.
- In a large serving bowl, mix the roast vegetables and bulgar wheat with the orange zest and juice.
- Sprinkle over the top the rocket leaves, pumpkin seeds, cheese and dried peach pieces.
