Roasted vegetable salad with raspberries

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 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 for about 1 hour

2. 2

   In the meantime peel the carrots and cut them diagonally into pieces of about 4 cm. Wash the asparagus and cut off the woody ends. Cut the asparagus into diagonal 4-5 cm long pieces. Clean the chillies, cut lengthwise, wash and remove seeds. Cut the pod into small pieces

3. 3

   Spread the carrots and chillies on a baking tray lined with baking paper. Sprinkle with 3 tablespoons of olive oil, season with salt and pepper. Cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for 25-28 minutes. After about 12 minutes add the asparagus

4. 4

   Mix lemon juice, honey and 1-2 tablespoons of water. Season to taste with salt and pepper. Gradually fold in 2 tablespoons of olive oil. Wash thyme, shake dry. Pluck leaves, except for something to garnish. Sort the raspberries. Mix bulgur, raspberries, thyme leaves and dressing carefully. Arrange bulgur mixture and roasted vegetables on plates. Spread cottage cheese on top and garnish with thyme stalks

5. 5

   Waiting time approx. 25 minutes

Nutrition Facts

KCAL
330 kcal

CARBS
39 g

FATS
14 g

PROTEINS
9 g