Ingredients:
1 cup bulgur
1 cup water
1 bulb fennel, sliced with fronds reserved
4 cloves garlic, minced (divided)
2 teaspoons thyme (divided)
1 large sweet potato, diced
Cayenne, to taste
1 teaspoon dry ginger
2-4 ounces arugula
2 green onions, sliced
2 ounces walnuts
1 pomegranate, seeded
2 tablespoons rice vinegar
8 tablespoons olive oil(divided)
1 teaspoon ground mustard
2 tablespoons maple syrup(divided)
Method:
1. Read the recipe. Did you read it? Read it again…
2. Season as you go – always tasting along the way and adding salt & pepper, as needed, to every layer.
Preheat oven to 425 degrees.
Toss sweet potatoes with 1 tablespoon olive oil, 1 clove minced garlic, salt, pepper and cayenne. Roast in oven for 25-30 minutes or until done. Turn off oven and leave in oven to keep warm.
Bring water to a boil and add ½ teaspoon salt. Add bulgur and bring to a boil. Reduce to low, cover and let cook until water has been absorbed and bulgur is fluffy.
In a small bowl, whisk together rice vinegar, 6 tablespoons oil, mustard, ginger, 1 teaspoon thyme, ½ tablespoon maple syrup and a pinch of cayenne. Set aside until ready to use.
In a saute pan over medium-high heat, add 1 tablespoon oil. Once hot, add fennel, remaining thyme, salt and pepper. Cook (stirring periodically, not often) until caramelized. Add remaining maple syrup and cook until nicely candied, but still soft.
In a medium bowl, toss fennel fronds, arugula, green onions, pomegranate seeds and walnuts with a light coat of dressing.Lightly dress bulgur with dressing, salt & pepper.Assemble by using bulgur as a base, topped with sweet potatoes, fennel and salad.Enjoy!