Squash, feta & bulgur salad
Roast sweet butternut squash then stir through this rustic vegetarian dish with Greek cheese, spinach and coriander
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Prep:10 mins
Cook:30 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 676
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fat 35g
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saturates 7g
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carbs 69g
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sugars 19g
-
fibre 8g
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protein 20g
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salt 1.2g
Ingredients
- 1 butternut squash, peeled, deseeded, cut into 3cm chunks
- 2 tbsp harissa paste
- 100g bulghar wheat
- juice 2 limes
- 1 red onion, diced
- 3 tbsp crumbled feta cheese
- 1 tbsp chopped coriander
- 2 handfuls baby spinach, roughly chopped
- 50g pumpkin seeds
- 3 tbsp extra virgin olive oil
Method
Heat oven to 190C/170C fan/gas 5. Place the squash on a baking sheet and toss with the harissa and some seasoning. Roast for 30 mins or until golden and tender.
Put the bulghar wheat in a saucepan, cover with boiling water, then cook for 15 mins, drain and cool. Put half the lime juice in a small bowl and add the onion. Leave to sit for 5 mins, then add to the bulghar wheat along with the feta, cooled squash, coriander and spinach.
In a frying pan, toast the pumpkin seeds for 3-4 mins or until they start popping in the pan. Remove, chop 2 tbsp of the seeds and put in a bowl. Pour the rest over the salad. Add the remaining lime juice to the chopped seeds, with the oil, and seasoning. Mix and pour over the salad.
