Tuscan Roasted Grape Bulgur Salad | Autumn Italian Grain Bowl

Preheat the oven to 200 °C. Wash the grapes, drain them, and place them on a baking sheet lined with baking paper. Drizzle with 1 tablespoon of olive oil, sprinkle with the finely chopped fresh rosemary, a pinch of salt and pepper, then roast for 15-18 minutes until the grapes soften and caramelize slightly.

Meanwhile, cook the bulgur in twice its volume of hot, lightly salted water or vegetable stock covered for 10-12 minutes until it absorbs the liquid and softens. Let it cool to lukewarm, then fluff the grains with a fork.

Toast the walnuts in a dry pan over medium heat for 2-3 minutes until fragrant, then coarsely chop them. Slice the red onion into very thin half-moons.