Bulgur wheat is a cracked roasted wheat, popular in the Middle East. It has a delicious nutty flavour and is a great alternative to grains such as rice or couscous in salads.
Based on 4 servings, adjust as needed.
Preheat your oven to 220°C/200°C Fan and cook the bulgur wheat according to the instructions on the packet.
Place the mushrooms on one baking tray and the red onion on another. Drizzle both trays with olive oil and season. Roast in the oven for 10 minutes, turning once. Add the walnuts to one of trays to toast for the final 2 minutes of cooking time.
Put the cooked bulgur, spinach, chopped chives and tarragon into a large serving bowl and mix well.
Make your dressing by whisking together the apple cider vinegar, soy sauce, tomato puree, mustard, maple syrup and 5 tbsp olive oil. Season to taste. Drizzle 2/3 of the dressing over the bulgur-herb mix and mix well. Transfer to a serving platter
Once the mushrooms and onions are ready, remove from the oven and spoon them over the dressed bulgur. Top with remaining dressing and voila!