Roasted vegetables with durum wheat salad

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

main dish salad vegetable dishes

Total: 1 hr 10 min. | Active: 30 min.

vegan, lactose-free, healthy and balanced

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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.

Recipe by:
LAUREN - Food Photography Academy

Ingredients

for 4 person

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

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.

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