Roasted Vegetable Salad With Raspberries

• 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

1. 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.
2. Preheat oven to 350u0b0F. 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.
3. 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.

bulgur wheat, baby carrots, red chili pepper, olive oil, lemon juice, honey, thyme, raspberries, cottage cheese

Taken from recipes-plus.com/api/v2.0/recipes/21947 (may not work)