Roasted Butternut, Bulgar Wheat and Canola plan salad

This is a no Lettuce salad that easily replaces the starch in a meal. You can serve it alone or with grilled meat.

Essex Giant English Rape, also called Canola plant is the green vegetable that gives us Canola oil. I have a few plants growing in our garden and thoroughly enjoyed making a salad with the leaves and stalks.

Ingredients:

1 small Butternut washed and cut into nite sized pieces, with the skin on and seeds removed.

2 medium red onions, sliced in big chunks

3 medium sized Canola leaves raw and thinly sliced – this makes about 2 1/2 to 3 cups

The stalks of the Canola leaves roughly chopped (optional)

3/4 cup Bulgar Wheat cooked in 1 cup water and left to cool down

Roast rub:

1 tablespoon Mother-in-law Masala

1 Tablespoon sunflower oil

Salt and pepper to taste

Dressing:

4 tablespoons Dijon mustard

4 tablespoon white vinegar

4 tablespoon sunflower oil

1 teaspoon hemp seed power

3/4 teaspoon honey

1/4 teaspoon salt

Freshly ground black pepper

Method:P

Preheat your oven to 200 degrees on grill.

1. Add the Butternut, red onion, canola plant stalks to a baking pan lined with wax paper.

2. Sprinkle over the masala, salt and pepper and drizzle the oil over. Rub everything together, making sure to coat all the vegetables with the spice and oil rub. Place the pan in the oven and roast until the butter is just cooked, not too soft.

3. While the vegetables are in the oven, cook the bulgar Wheat in boiling water for 5 minutes or until soft. Remove from the stove and let it cool down.

4. Now let’s make the dressing: Mix all the ingredients together and whisk until the dressing has thickened.

5. Assemble your salad in your preferred serving dish. Toss and lightly coat it with the dressing (about 3 tablespoons) – don’t use all of the dressing or the salad will be soaked in it and lose its texture. It is best to serve the salad and drizzle more dressing when you’re about to eat, if desired.

6. Put the left over dressing in a bottle/jar. Refrigerate and use within 14 days.

Serve alone or with grilled meat.

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