Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C.

Washing Instruction

Wash your hands, aubergine, baby marrows, and cherry tomatoes well. Rinse your spinach thoroughly and drain on paper towel.

Gino's Tip

When working with roasted vegetables mix your salad as delicately as possible so that they don't become mush. Work lightly and carefully as if you were aerating flour with your fingers.

Step 1 - Roasted Vegetables and Wontons

Place your butternut and pumpkin chunks on an oven tray lined with a baking sheet/parchment. Drizzle with olive oil and season with salt and pepper. Do the same with your aubergine and baby marrows. Cover with foil and place in the oven to roast for 8-10 minutes. Remove the foil and continue roasting your aubergine and baby marrows for 3-4 minutes and your butternut and pumpkin for 8-10 minutes, until lightly browned and tender. Place your wontons on an oven tray and drizzle with olive oil, salt, and pepper. Pop into the oven for 4-5 minutes until lightly browned and crisp.

Step 2 - Bulgur Wheat

Add your water and bulgur wheat to a medium saucepan, place it on the stove on high heat, bring your liquid to the simmer, then drop your heat to low-medium, cover with a lid or foil and cook for 10 minutes. Turn off the heat after 10 minutes and let your bulgur carry overcook with lid or foil on for an additional 6-8 minutes until your water is fully absorbed.

Step 3 - Salad Base

Mix your baby spinach, pumpkin seeds, and halved cherry tomatoes in a medium mixing bowl. Once your vegetables have roasted mix them into your salad base. Taste and season with salt and pepper, if necessary.

To Serve

Divide your bulgur wheat, salad base and roasted vegetables amongst your servings and finish with your crispy wontons, crumbled feta and DailyDish Creamy Herb Dressing.