1 (small) cauliflower
1 carrot
1 red onion
150 g sweet potato
10 g fresh thyme
85 g bulgur
1 tsp grinded cumin seeds
125 g cherry tomatoes
30 g raisins
60 g mixed lettuce
10 g pumpkin seeds
50 g feta
300 ml water
1 block of vegetable stock
2 tbsp olive oil
1 tbsp black balsamic vinegar
1 tbsp mustard
Salt & pepper
Preheat the oven to 220 degrees. Cut 1 cauliflower into florets of 1.5 by 1.5 cm. Cut 1 carrot into half slices of maximum thickness of 1/2 a cm. Cut 1 red onion into half rings. Peal 150 g sweet potato and cut into blocks of 1 cm. Deduct the leaves of the thyme. Mix the veges with the thyme, 1 tbs of olive oil and salt & pepper. Divide on a baking tray lined with baking paper and put in the oven for 20-25 minutes.
Fry 85 g bulgur with 1 tsp cumin seeds in a small pot with lid on medium heat constantly mixing. Pour 300 ml water with 1 block of vegetable stock over the bulgur and simmer dry in 10-12 minutes with a lid.
Fry 10 g pumpkin seeds in a frying pan without oil on a high temperature until they start to pop. Cut 125 g cherry tomatoes in half. Mix the cherry tomatoes with 30 g raisins and 60 g mixed lettuce. Crumble 50 g feta.
Mix 1 tbsp olive oil, 1 tbsp black balsamic vinegar, 1 tsp mustard and salt & pepper in a small bowl.
Mix the oven veges, bulgur and dressing with the salad bowl. Season to taste with salt & pepper and olive oil. Garnish with the crumbled feta and fried pumpkin seeds.