Sweet potato, bulgur wheat parma ham salad
Bulgur wheat, dry
Sweet potato(es), raw
400 g, peeled and cut into 1 cm cubes
4 tablespoons, torn
2 tablespoons, chopped
Lemon Juice, Fresh
Asda Italian Prosciutto
70 g, torn
Bertolli Pasta Sauces Pecorino
25 g, shaved
- Preheat the oven to Gas Mark 7/220ºC/fan oven 200ºC. Place the bulgur wheat in a large bowl, cover it with boiling water and leave it to absorb the water for 20 minutes.
- Meanwhile, place the sweet potatoes in a roasting tin, drizzle with 1 teaspoon of the olive oil and season well. Roast for 20 minutes, or until lightly charred, turning occasionally. Drain the bulgur wheat well, pressing out any excess moisture, and combine it with the sweet potatoes. Add the basil, parsley and a squeeze of lemon juice and season well.
- Put the remaining olive oil in a mixing bowl with another squeeze of lemon juice and season. Add the rocket, prosciutto and pecorino to the bowl and combine well, using your hands. Arrange the bulgur wheat and sweet potatoes on a serving dish and top with the prosciutto, pecorino and rocket. Serve.