A nourishing, flavour-packed salad made with simple pantry staples and fresh seasonal ingredients.  Perfect served warm or chilled for easy lunches, meal prep, or a light dinner.

Ingredients
• 1 large kumara, roasted and chopped
• 1 can Ceres Organics chickpeas, drained and rinsed
• 1 cup bulgur wheat
• 3 cups chopped kale
• 1 small red onion, finely sliced
• 1/2 block feta, crumbled

Dressing
• 2 tbsp olive oil
• Juice of 1 lemon
• 2 tbsp apple cider vinegar
• 1 tsp maple syrup or honey
• 1 tbsp Ceres Organics Dijon mustard
• Salt and pepper, to taste

Method
1.  Place the bulgur wheat into a bowl and cover with boiling water. Leave to soak for 15–20 minutes, or until tender, then drain any excess water and fluff with a fork.
2.  Preheat the oven to 180°C. Roast the kumara until golden and tender.
3.  Pat the chickpeas dry and roast alongside the kumara for extra texture if desired.
4.  Add the kale to a large bowl with a drizzle of olive oil and a squeeze of lemon juice. Massage with your hands for 1–2 minutes until softened.
5.  In a small bowl, whisk together all dressing ingredients until combined.
6.  Add the bulgur wheat, kumara, chickpeas, red onion, and feta to the kale.
7.  Pour over the dressing and gently toss until evenly coated.
8.  Serve warm or chilled.

Note
The kale can easily be swapped for any greens you have on hand or prefer, including spinach, rocket, parsley, or mixed salad greens.