This recipe combines seasonal roast veg with lentils, feta and bulgur to make a salad that is filling enough to eat alone, or as a tasty side to a warm main dish. I've used a variety of vegetables that are in season (and which I also needed to use up!), but you could easily switch these for whatever is currently available where you are (just adjust the cooking time to suit the vegetable types).
2 cups vegetables of your choice, roughly chopped
(I've used kumara/sweet potato, cauliflower, beetroot and radish)
Half a large red onion, roughly chopped
½ cup uncooked bulgur (cracked wheat)
1 cup boiling water
1 cup cooked brown lentils, rinsed and drained
2 tablespoons cubed feta
1 tablespoon olive oil
¼ teaspoon cumin
¼ teaspoon coriander
2 tablespoons sunflower seeds
2 tablespoons chopped walnuts
Salt to taste
Preheat oven to 200°C.
In a large bowl, mix together vegetables, onion, olive oil, cumin, coriander and salt.
Arrange vegetables on a baking tray or oven dish and roast for around 30 minutes, until soft.
Rinse bulgur, then place in a heatproof bowl and cover with boiling water. Leave to allow water to absorb and bulgur to soften.
Mix vegetables, bulgur and lentils together, then arrange onto serving dish.
Crumble over feta and sprinkle with nuts and seeds.
Makes 2 serves (or 4 serves as a side)