Winter Bulgur Salad with Roasted Carrots, Dates and Pomegranate

A hearty bulgur salad with caramelised roasted carrots, sweet dates and pomegranate seeds that also tastes good cold in a jar or lunchbox. Keep the dressing separately so the lamb's lettuce stays crisp.

By yumbelo · 2 servings · 30 minutes

Ingredients

• 150 g coarse bulgur
• 300 ml water
• 300 g carrots
• 2 tbsp olive oil
• 1 tsp ground cumin
• salt
• pepper
• 4 pc dates
• 2 tbsp pomegranate seeds
• 60 g lamb's lettuce
• 1 bunch parsley
• 1 pc lemon (juice)
• 2 tbsp olive oil for the dressing
• 1 tsp honey
• 60 g feta
• 30 g walnuts

Method

1. Preheat the oven to 220 °C, conventional heat (top and bottom). Peel the carrots and cut them into thick sticks. Toss them on a baking tray with 2 tbsp olive oil, cumin, salt and pepper and roast for about 20 minutes, until soft and lightly browned.
2. Put the bulgur in a pot with the water and a pinch of salt, bring everything to the boil, cover, reduce the heat to low and let it swell for about 10 minutes, until the water has been absorbed. Then leave it to steam uncovered.
3. Toast the walnuts briefly in a dry pan until fragrant, then chop them coarsely. Cut the dates into small cubes and finely chop the parsley.
4. In a large bowl, whisk the lemon juice, 2 tbsp olive oil, honey, salt and pepper into a dressing. Add the lukewarm bulgur, dates and parsley and mix everything well.
5. Divide the bulgur, roasted carrots, lamb's lettuce, pomegranate seeds, crumbled feta and walnuts between two portions. For the lunchbox, put the bulgur in the jar, top with the lamb's lettuce and seeds, and pack the dressing separately.