Roasted cauliflower, bulgur, pistacio nuts and fresh ricotta cheese

For 2p cut a small cauliflower in little roses. Boil 120 grams of bulgur. Mix the cauliflower with the bulgur, 1 table spoon of ras el hanout, 70 grams of grinded pistacios, 3 table spoons of chopped dried fruit (cranberries, apricots, dates,raisins…), 4 chopped garlic cloves, 6 table spoons of olive oil. Bake in the oven at 180° on baking paper for 30 mins. Stir now and again. Cool down. Add 2 table spoons of lime juice, pepper and salt.

Serve with a handful of chopped fresh parsley and some wild fennel, fresh ricotta cheese  and lemon wedges. Great salad!


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