Roast Vegetable and Bulgur Wheat Salad

ingredients

• 1 cup of Macro Bulgur Wheat
• 200g pumpkin, cubed
• 1 zucchini, roughly diced
• 1 small eggplant, roughly diced
• 1 red capsicum, roughly diced
• 3 tbsp Moroccan seasoning
• 1 tbsp olive oil
• 2 large handfuls of rocket, washed
• Generous pinch of salt
• 1/2 lemon, juiced

method

1. Preheat oven to 180°C fan-forced.
2. Soak the bulgur wheat in boiling water for 10 minutes (or according to packet instructions). Drain well.
3. In a large mixing bowl, add pumpkin, zucchini, eggplant, capsicum, olive oil and Moroccan seasoning and mix well.
4. On a lined baking tray, pour the vegetables on and place into the oven for 20-30 minutes, or until cooked through.
5. In a large mixing bowl, add rocket, cooked veggies, bulgur wheat and mix. Season with salt, olive oil and lemon to taste. Serve at your next BBQ or package up in meal prep containers!