Bunch of baby carrots (sub with sliced carrots, roughly 1 cup)
1 cup cooked or uncooked baby beets, washed & sliced
Bunch of Baby leeks, washed and patted dry (roughly 3/4 cup, leek rounds also fine)
3-4 shallots sliced lengthways (sub with red onion)
1 cup canned and drained chickpeas
Olive oil
1 tbsp sumac
1 tsp ground cumin
1-2 tbsp honey or agave to drizzle
1/2 orange juice to squeeze
1/2 crushed pistachios
Edible flowers to top
Garlic salt to taste Dressing
Juice of 1/2 orange (blood orange if you can find)
1 heaped tbsp tahini
1 tbsp olive oil
1-2 tbsp agave or honey
1 tsp Dijon mustard
1 tsp harissa paste( i used apricot harissa)
Salt and pepper to taste
Method
Place the vegetables in a baking tray, add a drizzle of oil, and then sprinkle over the sumac & cumin, season with the garlic salt, and then lastly add the orange juice and agave.
Mix well. Bake for 20 minutes or so at 180 degrees Celsius until jammy and golden.
Cook the bulgar wheat according to the instructions on the packet (I usually just add boiling water to 1 1/2 cups dry bulgar wheat with some salt and cover with a plate & it cooks by itself)
Mix the salad dressing and add more liquid if needed.
Once the vegetables are cooked, add the vegetables to the cooked bulgar wheat and then drizzle with the dressing, crushed pistachios & edible flowers.
Add some sliced blood orange or orange segments of choice before serving.
