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


  • 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


  • 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


Wrap 1

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

Wrap 2 

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


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)


  • 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


  • 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


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


  • 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!

Published by Nadegegrows

Garden Assistant/Tend and Share project worker

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