My goal for the last few weeks of the summer is to make the absolute most of the season. I want to make it seem like it’s still nice weather when in reality, it’s getting chillier and windier and rainier by the minute. But I’ve got a theory – if we’re prepared to get outside when the sun pops out from behind the dramatic clouds, we might be able to trick ourselves into feeling like the summer isn’t quite over.
This week, we’ve been getting lots of salads stocked in the fridge – and I have a sneaky hope that they’ll make picnic lunch or dinner possible between rain showers one of these days! This roasted vegetable tabouleh salad is one of my go-to’s when I’m lacking inspiration and/or ingredients. It’s amazing for cleaning out the fridge, uses just a few basic ingredients, and it lasts well in the fridge.
Roasted Vegetable Tabouleh Salad 3/4 cup bulgur wheat 1 stock cube 1 and 1/2 cups boiling water Chopped mixed vegetables - I used one sweet potato, one red onion, one yellow onion, one yellow pepper, one carrot and 6 halved cherry tomatoes 2 tbsp olive oil 1 tbsp balsamic vinegar chopped fresh herbs - I used fresh cilantro, but I've also used parsley and mint before salt and pepper
Mix the bulgur wheat with the crushed stock cube. Cover with boiling water, cover, and let stand while you roast the vegetables. Put the chopped vegetables on a roasting tray and drizzle with olive oil, balsamic vinegar and salt and pepper. Pop them in the oven for 35-40 minutes at 350F/180C. When the vegetables are roasted, toss with the bulgur wheat and chopped fresh herbs. Et voila! Picnic-ready roasted vegetable tabouleh. Kind of a mouthful to say, but a delicious mouthful to eat!
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Need a few day trip ideas to take your picnic-ready salad? Kildare Village is sharing five of their favorite Day Trips to Chic around Dublin for the summer season. Lots of inspiration – with outdoor and indoor options depending on the weather!
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