Warm Roasted Vegetable Salad

INGREDIENTS (Serves 6-8)

◆ 1 yellow and 2 red peppers, deseeded and cut into pieces,

◆ ½ butternut squash, peeled and cut into small chunks

◆ 2tbsp sunflower oil

◆ 2 red onions, cut into

wedges

◆ 8 baby courgettes, cut lengthways and then halved

◆ 100g baby sweetcorn,

cut into 3

◆ 1tbsp ground

coriander

◆ 250g bulgur wheat

◆ 325ml boiling hot

vegetable stock

◆ 1 garlic clove,

crushed

◆ Salt and freshly

ground black pepper For the dressing:

◆ 2tbsp lemon juice

◆ 1tbsp Dijon mustard

◆ 1tbsp olive oil

◆ 2tbsp chopped fresh

mint or coriander

1

Heat the oven to 200°C/180°C Fan/ Gas 6. Place the peppers and squash on a large baking tray, add the oil and toss together. Season with salt and pepper and roast for 20mins. 2

Add the onions, courgettes and sweetcorn and sprinkle over the coriander. Toss with the other vegetables and roast for a further 15-20mins or until vegetables are cooked. Meanwhile place the bulgur wheat in a large bowl and add the boiling stock and crushed garlic and leave to stand for 15mins. 3

Add the dressing ingredients to the bulgur wheat and mix together. Gently toss through the roasted vegetables and transfer to a serving dish.