Roasted Vegetable Bulgur Salad

Meanwhile, cut the Romano pepper into strips and slice the carrot into 0.5cm thick crescents. Slice the onion into half rings. Transfer the vegetables to the same bowl and drizzle with the rest of the olive oil. Add the rest of the Middle Eastern-style spices and season with salt and pepper, then toss well to coat.

Toss the sweet potato and then add the vegetables to the baking sheet (see Tip). Return to the oven for a further 20 - 25 minutes, tossing halfway. In a pot or saucepan, combine the bulgur with the cumin and toast for 1 minute over medium heat, stirring continuously. Pour in the stock and cover with the lid, then boil for 10 minutes over low heat. Drain and then fluff through the bulgur with a fork.

Tip: use a second baking sheet if necessary.

Heat a clean frying pan over high heat and toast the pumpkin seeds until they start to pop, then remove from the pan and set aside. Dice the tomato and finely chop the mint, then transfer both to a salad bowl. Add the lettuce and toss well to combine. 

In a small bowl, combine the extra virgin olive oil with the balsamic vinegar and the mustard. Season to taste with salt and pepper. Transfer the roasted vegetables, the dressing and the bulgur to the salad bowl and toss well to combine. Drizzle with extra virgin olive oil as preferred and season to taste with salt and pepper.