Roasted Vegetable Salad With Raspberries - cooking recipe

Ingredients

1/4 lb bulgur wheat
3/4 lb baby carrots, peeled and sliced on a bias
1 None red chili pepper, deseeded and chopped
3 tbsp olive oil
1 lb asparagus, trimmed and sliced on a bias
3 tbsp lemon juice
1 1/2 tbsp honey
1 tbsp fresh thyme leaves + extra sprigs to garnish
1/4 lb raspberries
1/4 cup cottage cheese

Preparation

Bring bulgur wheat and 1 1/4 cups hot water to a boil then simmer for 6-7 mins until grains have absorbed most of the water. Season with salt and let cool for 1 hour.
Preheat oven to 350\u00b0F. Toss carrots and chili with 2 tbsp olive oil, season and roast for around 18 mins. Add asparagus and roast for another 12-15 mins until just tender. Add lemon juice, honey and 1-2 tbsp water and adjust seasoning.
To serve, mix remaining olive oil, chopped thyme, most of the roasted vegetables and raspberries with bulgur wheat then distribute between 4 serving plates, top with remaining vegetables and cottage cheese. Garnish with thyme sprigs.