Roasted vegetables with durum wheat salad

Name: Roasted vegetables with durum wheat salad
Prep time: 30 min
Total time: 70 min
Yield: 4
Ingredients: 250 g baby potatoes; 1 fennel; 1 garlic; 2 red onions; 100 g rocket; 3 carrots; 1 tsp maple syrup; a little pepper; ¾ tsp salt; salt and pepper to taste; 1 tbsp apple vinegar; 5 ½ tbsp olive oil; 2 tsp mustard seeds; 1 glass artichoke hearts in oil; 150 g pre-cooked durum wheat (Ebly®)

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.

Ingredients

4 people

Hint:

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:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Vegetables

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

Dressing

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

Salad

1 glass artichoke hearts in oil (approx. 280 g), drained, quartered

100 g rocket

WE NEED Shopping List Purchase ingredients now

How it's done

Vegetables

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.

Dressing

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.

Salad

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

Print recipe

«Roasted vegetables with durum wheat salad»

Adjust quantity?

4 people

Hint:

Which one do you want to print / save?

Recipe
Shopping list

Save PDF

Roasted vegetables with durum wheat salad

Swipe & Cook