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.