• 6 Red mini peppers (roasted)
• 1 Red onion cut into wedges (roasted)
• 1 Tin chick peas (drained and dried)
• Olive oil
• Fresh parsley (chopped )
• Fresh fennel (chopped)
• 3/4 cup Bulgur wheat
• 1 handful baby spinach
• 1 Pack Jalapeño sausages
• Feta

Dressing

• 1/4 Cup olive oil
• 1/4 Cup  lemon juice
• 2 Tsp Honey
• A Pinch of salt
• 1/2 Tspn each – Onion powder, garlic powder, cayenne pepper and cumin

Add all of the ingredients into a large jar and whisk well. Taste and adjust salt and honey as needed.

Pre-heat oven to 180 degrees. Roast the veggies and chickpeas. Add the peppers, onion, and chickpeas to the prepared sheet pan(s). Drizzle generously with olive oil, salt and pepper and toss to combine. Keep the pepper, onion, and chickpeas separate on the same tray just in case you need to remove the peppers before the chickpeas are done cooking. Roast the veggies and chickpeas for 25-30 minutes or until the peppers and onion are slightly charred, and the chickpeas are golden brown and crispy.

Pan fry your jalapeño sausages until golden brown and then finish them off in the oven (4 min in a pan and then 6-10 min in the oven)

At this point, the veggies should be done, and all that’s left to do is combine everything. Add the bulgur wheat into a large serving bowl, followed by the roasted veggies, chickpeas, dill, and parsley. Pour over half the dressing and toss to combine. Taste and add more dressing and salt as needed.