Spiced bulghar, chickpea & squash salad
If 'satisfying' and 'salad' aren't two words you'd put together, this warmly-spiced dish might change your mind
3
ratings
Difficulty and servings
Serves 4
Preperation and cooking times
Ready in 30-40 mins
Vegetarian
- Heat the oven to 200c/fan 180c/gas 6. Toss the squash and red pepper in the harissa paste and oil. Spread the chunks out on a large baking tray and roast for 20 mins until softened and the edges of the vegetables are starting to char.
- Meanwhile put the Bulghar wheat in a large bowl and pour over the hot stock, then cover tightly with cling film and leave to absorb the liquid for 15 mins until the grains are tender, but still have a little bite. In a separate bowl, mix the garlic and lemon juice into the yogurt and season to taste.
- Let the Bulghar wheat cool slightly then toss in the roasted vegetables, chickpeas and spinach - the leaves may wilt a little. Season, if you want, drizzle with the garlicky yogurt and serve warm.
Per serving
388 kcalories, protein 15g, carbohydrate 66g, fat 9 g, saturated fat 1g, fibre 9g, salt 1.18 g
Recipe from Good Food magazine, March 2005.
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'I will definitely cook this again as I felt it was a healthy nutritious dinner that was easy to make and interesting to eat. We loved the sweet and sour garlicky yogurt dressing.'
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http://www.bbcgoodfood.com/recipes/1672/
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Ingredients
- 1 butternut squash , about 1kg/2lb 4oz peeled, seeded and cut into small chunks
- 2 red peppers , seeded and roughly sliced
- 2 tbsp harissa paste
- 1 tbsp oil
- 140g bulghar wheat
- 600ml hot vegetable stock
- 1 garlic clove , crushed
- juice of ½ lemon
- 150g natural bio-yogurt
- 400g can chickpeas , drained and rinsed
- 180g bag baby leaf spinach
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Difficulty and servings
Serves 4
Preperation and cooking times
Ready in 30-40 mins
Vegetarian
Great choice for vegetarians
Ingredients
- 1 butternut squash , about 1kg/2lb 4oz peeled, seeded and cut into small chunks
- 2 red peppers , seeded and roughly sliced
- 2 tbsp harissa paste
- 1 tbsp oil
- 140g bulghar wheat
- 600ml hot vegetable stock
- 1 garlic clove , crushed
- juice of ½ lemon
- 150g natural bio-yogurt
- 400g can chickpeas , drained and rinsed
- 180g bag baby leaf spinach
Per serving
388 kcalories, protein 15g, carbohydrate 66g, fat 9 g, saturated fat 1g, fibre 9g, salt 1.18 g
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28 March 2008
Belkey rated this recipe
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24 June 2008
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06 August 2008
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