Roasted vegetables with durum wheat salad

Roasted vegetables with durum wheat salad

Total: 1 hr 10 Min. | Active: 30 Min.
vegan, lactose-free, healthy and balanced
Nutritional value / person: 409 kcal
, Fat: 20 g
, Carbohydrate: 45 g
, Protein: 9 g

I have to admit ... I'm not a huge fan of salads – if we're talking about lettuce, tomato or cucumber salad. However, if it's a warm, hearty salad with vegetables, grains and a delicious dressing, then I'm all in! The dressing for this salad contains maple syrup, which gives it a slightly sweet taste, while the mustard and vinegar give it a wonderful sharpness. Combined with sweet, roasted vegetables, this salad is perfect as we move from winter to spring.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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3 carrots, cut diagonally into approx. 1 cm slices
250 g baby potatoes, quartered
1 fennel, cut into approx. 2 cm pieces
2 red onions, cut into wedges
2 ½ tbsp olive oil
¾ tsp salt
a little pepper
1 garlic


1 tbsp apple vinegar
3 tbsp olive oil
1 tsp maple syrup
2 tsp mustard seeds
salt and pepper to taste

Durum wheat

150 g pre-cooked durum wheat (Ebly®)
salted water, boiling


1 glass artichoke hearts in oil (approx. 280 g), drained, quartered
100 g rocket
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How it's done

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In a bowl, mix the vegetables with 2 tbsp of oil, season. Spread the vegetables on a baking tray lined with baking paper. Slice the garlic in half crosswise, brush the cut surfaces with the remainder of the oil and place back together. Wrap the garlic in foil, add to the tray of vegetables.

To roast

Approx. 40 mins. in the centre of an oven preheated to 180°C. Remove, allow the vegetables to cool slightly.


Whisk the vinegar, oil, maple syrup and mustard seeds in a bowl, season.

Durum wheat

Cover and simmer the durum wheat in boiling salted water over a low heat for approx. 10 mins. until soft, drain and add to the dressing along with the vegetables.


Mix the artichokes and rocket into the vegetables and durum wheat.

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