Roast vegetable and bulgur salad with awesome dressing.

From Eat This My Friend.

I really like this new blog.  Jade has a beautiful eye for vegetables (that is a compliment).  I made this and then we ate it for the next three days, it keeps particularly well.  Also I added a buttload more Dijon  and salt to the dressing because, you know.  Dijon and salt.

SPICED SWEET POTATO, CARROT + CAULIFLOWER

with BULGUR WHEAT + CHICKPEAS

serves 2, or more 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.

     Dressing

• 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.