- 300g carrots
- 1 red onion
- 75g bulgar wheat
- 1 orange
- 4 Medjool dates
- 50g maple syrup
- 1 garlic clove
- 1 tsp cider vinegar
- 2 handfuls of rocket
- 1½ tbsp olive oil
- Sea salt
- Freshly ground pepper
- 150ml boiling water
- Roasting tin
- Measuring jug
- 1.
Fill your kettle and boil it. Heat your oven to 200°C/Fan 180°C/Gas 6. Trim, peel and quarter the carrots. Peel the red onion and slice it into 8 wedges. Pop the veg into a roasting tin. Drizzle over ½ tbsp oil and season with salt and pepper. Toss to mix, then slide into the oven for 20 mins.
- 2.
While the veg roast, tip the bulgar wheat into a bowl and cover with 150ml boiling water. Cover with a small plate and leave to soak for 15 mins.
- 3.
Slice the skin and pith off the orange. Slice the orange segments out of their membranes. Slide the segments into a large bowl. Squeeze the membranes over a separate bowl to wring out any juice. Stone the Medjool dates and roughly chop them. Add the dates to the orange segments.
- 4.
The veg should have roasted for 15 mins by now. Take them out of the oven, drizzle over the maple syrup and return to the oven for a further 10 mins.
- 5.
While the veg roast, peel and grate or crush the garlic. Add the garlic and 1 tsp cider vinegar to the small bowl of orange juice. Add 1 tbsp oil and some salt and pepper. Whisk to make a dressing.
- 6.
Add the rocket to the orange segments and dates. Tip in the bulgar and pour in the dressing. Toss to mix. Divide the salad between 2 warm plates or heap onto a large serving platter.
- 7.
Spoon the roast carrots and onions onto the salad, drizzling over any juices from the tin. Serve straight away.
