Roast sweet potato and bulgur salad

Serves: 4
Preparation time: 15 minutes
Cooking time: 30 minutes



500g diced sweet potato

2 tbsp olive oil, plus extra for drizzling

150g bulgur wheat

Lemon juice

Handful of basil

4 tbsp chopped parsley

1 bag of rocket

Parmesan shavings


1. Place the diced sweet potato on a roasting tin and drizzle with the olive oil. Roast at 200°C/R7 for 20 minutes until softened.

2. Cover the bulgur wheat with plenty of boiling water and allow to soak for 25 minutes. Drain well before mixing with the sweet potato. Season well and add a good squeeze of lemon juice.

3. Stir in the basil and parsley. Pile into bowls and top with fresh rocket and some Parmesan shavings. Drizzle with oil and serve.

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