Citrus Roasted Fennel And Bulgar Salad
|Bulgar wheat||9 Ounce (250 Gram)|
|Boiling water||1 3⁄4 Pint (1 Liter)|
|Fennel head||3 , cut into wedges|
|Olive oil||4 Tablespoon|
|Oranges||2 , zest grated and juice extracted|
|Chopped flat leaf parsley||4 Tablespoon|
|Chopped mint||2 Tablespoon|
|Plum tomatoes||4 , cut into wedges|
|Mixed olive||5 Ounce, drained (140 Gram)|
|Rocket leaves||4 Ounce (100 Gram)|
1. Heat oven to 200C/fan 180C/gas 6. Place the bulghar wheat in a large bowl, cover with the boiling water, then allow to stand for 30 mins.
2. Meanwhile, place the fennel in a large roasting tin, drizzle with the olive oil and some seasoning. Add the orange zest and half of the orange juice, then roast for 35 mins until softened and slightly charred.
3. Drain the bulghar wheat, add the flat-leaf parsley, the mint and the remaining orange juice. Combine everything well, then season to taste. Place the tomatoes, olives and rocket in a large bowl, add the roasted fennel along with the pan juices, then toss well. Divide the bulghar wheat between 4 serving plates, top with the fennel and tomato mixture and serve.