Turkish Brussels Sprout & Bulgur Salad | Warm & Autumnal

Preheat the oven to 200 °C top/bottom heat. Clean the Brussels sprouts, trim the stalks slightly, and cut the sprouts in half. In a bowl, toss with 2 tbsp olive oil, half of the ground cumin, and a pinch of salt and pepper. Spread onto a baking sheet and roast for approx. 20–25 minutes until tender and lightly browned at the edges.

Meanwhile, cook the bulgur in about 350 ml of boiling, lightly salted water according to package instructions, remove the pot from the heat, cover, and let swell for approx. 10–12 minutes. Then fluff with a fork.

Finely dice the red onion. Peel and finely grate the garlic clove. Briefly toast the walnut kernels in a dry pan and roughly chop them. Wash the parsley and mint, shake dry, and finely chop.