Orange Bulgur with Roasted Vegetables (TM5)

Roasted Vegetables

• 150 g red onions, halved vertically
• 200 g red peppers, cut in wedges
• 350 g courgettes, unpeeled, ends removed
• 500 g sweet potatoes, scrubbed, ends removed and trimmed if necessary to fit in feeder
• 30 g olive oil
• 20 g balsamic vinegar
• 50 g orange juice, freshly squeezed
• 1 Tbsp fresh thyme, leaves only
• ½ tsp ground black pepper
• 1 tsp fine sea salt
• 1 tsp paprika

Orange Bulgur

• 900 g water
• 1 orange, finely grated zest and juice
• 10 g olive oil
• 1 ½ tsp fine sea salt
• 250 g bulgur wheat
• 100 g feta cheese, crumbled
• 3 Tbsp walnuts, roughly chopped, for garnishing
• 2 Tbsp fresh mint leaves, roughly chopped, for garnishing
• 2 Tbsp fresh parsley leaves, roughly chopped, for garnishing