Sweet Potato, Bulgar Wheat and Prosciutto Salad

Delicious tasty and filling lunch, lots of lovely textures and colours. Matt had a work lunch out today ..... You missed out on a good one :)

Sweet potato, bulgar wheat and prosciutto Salad

Serves 4

6 pp per serving 

150g bulgar wheat

400g sweet potato (peeled and cubed

2 tsp olive oil

4 tbsp torn fresh basil

2 tbsp chopped fresh parsley

half a lemon

50g rocket

70g prosciutto (sliced)

25g parmesan cheese shavings

Methods

1. Preheat oven to 220°C.
2. Place bulgar wheat in a large bowl, cover with boiling water and leave for 20 minutes.
3. Place sweet potato in roasting tin, drizzle with 1tsp oil and season.
4. Roast for 20 minutes, turning occasionally.
5. Drain bulgar wheat and combine with sweet potato.
6. Add basil, parsley and lemon juice and season.
7. Put 1tsp olive oil in a bowl with lemon juice and season.
8. Add rocket, prosciutto and pecorino to the bowl and mix with hands.
9. Top sweet potato with the basil, parsley, lemon juice, rocket, prosciutto and pecorino on a plate and serve.

I also added some tomatoes and beetroot. 

Um um ummmmmm