Roasted vegetable salad with raspberries

Name: Roasted vegetable salad with raspberries
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 125 g Bulgur; 7-10 Tbsp Salt; 1 kg Carrots (e.g. yellow, orange and purple); 500 g green asparagus; 1 red chilli pepper; 5 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 3 TABLESPOONS Lemon juice; 7-10 Tbsp 1 1⁄2 tablespoon of liquid honey; 6 Stem(s) Thyme; 125 g Raspberries; 50 g Cottage cheese; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

125 g Bulgur
7-10 Tbsp Salt
1 kg Carrots (e.g. yellow, orange and purple)
500 g green asparagus
1 red chilli pepper
5 TABLESPOONS Olive oil
7-10 Tbsp Pepper
3 TABLESPOONS Lemon juice
7-10 Tbsp 1 1⁄2 tablespoon of liquid honey
6 Stem(s) Thyme
125 g Raspberries
50 g Cottage cheese
baking paper

Directions

1
Put Bulgur in a sieve, rinse cold and drain. Bring to the boil with 300 ml water, season with salt and let it swell for about 7 minutes at low heat in an open pot. Let cool down.
2
Peel and wash the carrots and cut them diagonally into approx. 4 cm long pieces. Wash asparagus, cut off woody ends. Cut asparagus diagonally into 4-5 cm long pieces.
3
Clean the chilli, cut lengthwise, remove the seeds and wash. Chop the chilli finely.
4
Mix carrots with chilli and 3 tablespoons of oil. Spread on a baking tray lined with baking paper and season with salt and pepper. Cook in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 30 minutes.
5
After about 12 minutes add the asparagus.
6
Lemon juice with honey, salt, pepper,.
7
Mix 1-2 tablespoons of water and 2 tablespoons of olive oil. Wash thyme, shake dry. Pluck leaves. Sort raspberries. Mix bulgur, raspberries, thyme leaves and dressing carefully. Arrange bulgur mixture and roasted vegetables on plates.
8
Spread cottage cheese over it.