Squash, feta & bulghar salad

Squash, feta & bulghar salad

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(6 ratings)

Prep: 10 mins Cook: 30 mins


Serves 2
Roast sweet butternut squash then stir through this rustic vegetarian dish with Greek cheese, spinach and coriander

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal676
  • fat35g
  • saturates7g
  • carbs69g
  • sugars19g
  • fibre8g
  • protein20g
  • salt1.2g
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  • 1 butternut squash, peeled, deseeded, cut into 3cm chunks
  • 2 tbsp harissa paste
  • 100g bulghar wheat
  • juice 2 limes



    The same shape, but smaller than…

  • 1 red onion, diced
  • 3 tbsp crumbled feta cheese
  • 1 tbsp chopped coriander
  • 2 handfuls baby spinach, roughly chopped
  • 50g pumpkin seed
  • 3 tbsp extra virgin olive oil


  1. 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.

  2. 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.

  3. 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.

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Comments (6)

saschlet's picture

Yum! Only used juice 1 lime and it was good. I batch cook & freeze quinoa so I use that. Had kale left over so boiled that for 3 mins instead of spinach and it was def one I'll make again and again.

chrisbing's picture

Frankly one of the most delicious salads I've ever had.

laurenrg92's picture

This is absolutely fab!! Tastes amazing and really filling too! As the other comments say, makes 3 big portions or 4 good portions. Delicious warm or cold.

littlemissmaker's picture

So delicious! I tend to make this on a Sunday afternoon, leave it in the fridge and fill a lunch box full of it each morning to take to work - usually makes around four good size portions. Makes a very satisfying an filling lunch. Absolutely love it.

riversidebaking's picture

I made this last night for dinner, it's really flavoursome and summery but it would easily serve four. We had two HUGE portions last night and both myself and my boyfriend took it to work for lunch today. Or perhaps my butternut was larger than normal. Anyway I can highly recommend it, it was just as delicious today for lunch. Last night I didn't bother waiting for the bulghar and squash to cool, and we ate it warm.

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