Bulgur salad with wraps & Chocolate pudding with crystallised rose petal – Everyone’s kitchen

Bulgur salad with roasted sweet potato and wraps 

Chocolate pudding (with secret ingredient) 

& Crystallised rose petals 

Harvest of the day

• For the bulgur: mint, chives, parsley, red onion
• For the wrap: rocket, lettuce, calendula and Californian poppy flowers
• For the crystallised petals: rose 

Bulgur salad

Ingredients

• 2 sweet potatoes
• 1 teaspoon ground cumin
• 5 tablespoons olive oil
• Kosher salt and black pepper
• 1 cup bulgur
• 1 red onion, chopped
• Bunch of rocket
• Bunch of chives
• Bunch of parsley
• Bunch of mint
• 2 tins sundried tomatoes, chopped
• Seeds or cashew nuts
• Lemon juice and orange zest

Method

• Heat oven to 230° C. Toss the sweet potatoes, cumin, 2 tablespoons of the oil, and 1/2 teaspoon each salt and pepper on a large rimmed baking sheet. Roast until tender, 20-30 minutes. Let cool slightly.
• Meanwhile, cook the bulgur accord­ing to the package directions. Let cool slightly. Add a bit of oil, 1/4 teaspoon each salt and pepper in a small bowl.
• Combine all ingredients and stir slowly

Veggie wrap

Ingredients

Wrap 1

Pesto, Mozzarella, Sun dried tomatoes, green leaves, edible flowers, chive flowers

Wrap 2 

Hummus, carrot, cucumber, green leaves, edible flowers, chive flowers

Method 

Spread hummus/pesto over tortilla. Add the rest of the vegetables. Finish with the salad and fold (with a super technique!)

Chocolate Pudding (serves 8)

Ingredients

• 1.5 kg cauliflower florets (fresh or frozen)
• ¾ cup water
• 15 tablespoons raw cacao powder
• 9 to 15 tablespoons maple syrup 
• 6 tablespoons coconut oil or avocado oil
• 1.5teaspoonvanilla extract 
•  0.75 to 1.5 teaspoon salt

Instructions

• Alternatively, place the cauliflower and water in a saucepan on the stove and gently simmer until the cauliflower is soft.
• Transfer the cooked cauliflower + water to a high-speed blender and blend until smooth.
• Add the remaining ingredients and continue blending until smooth.
• Serve warm, or transfer to individual serving cups or bowls and chill.

Crystallised petals

Ingredients

• Petals from 3–4 roses
• 1 egg white
• Caster sugar

Instructions

• Wash the rose petals and dry gently using kitchen paper.
• Paint each petal with egg white and then dip it into the caster sugar.
• Place on the cake rack to dry and harden.  This will take about 24 hours.
• Use to decorate cakes or puddings.

Thank you to Frances and Paru for the pictures!