Roasted vegetables, basil and bulgur wheat salad

Roasted vegetables, basil and bulgur wheat salad with harissa dressing

Ingredients

Aubergine
Red onion
sweet potato
tomatoes
red peppers
(Wash (and peel sweet potato) and chop all vegetables into large chunks)
Freshly ground salt and pepper
A generous couple of dashes of olive oil
1 tablespoon of harissa paste or chilli in olive oil
10-15 leaves of basil
Bulgur wheat

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Method

Preheat oven to 170 degrees Celsius. Prepare vegetables and spread on a large baking tray. Season well with freshly ground salt and pepper. Pour a generous dash of olive oil over the vegetables and a tablespoon of harissa paste or chilli in olive oil. Using your hands rub in the oil and paste until vegetables are well coated. Transfer to the oven for about 35-40 minutes until vegetables are well cooked. While vegetables are cooking prepare the bulgur wheat as directed on the packet. Usually takes about 15 minutes in simmering water. When cooked drain well and let it sit until vegetables are ready. 

For a warm salad, take vegetables from the oven, add them to the bulgur wheat, add basil leaves and mix well. Or for a cold salad, let the vegetables and bulgur wheat cool and then mix ingredients. I usually mix a little more olive oil and harissa paste and pour onto the salad before serving.

 

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