Spiced bulghar, chickpea & squash salad

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1. 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.
2. 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.
3. 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

'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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• Belkey

  28 March 2008

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  24 June 2008

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• Philippa

  06 August 2008

  Philippa rated and commented on this recipe

  

  hats off again good food!

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• Curly Steve

  24 March 2009

  Curly Steve rated and commented on this recipe

  

  This salad is delicious. The harissa gives it a nice, slightly spicy sensation, and the taste is great. Satisfying indeed! I was cooking for someone who didn't eat dairy, so replaced the yoghurt with a tablespoon or two of olive oil (i.e. oil, lemon and garlic dressing), which worked well. On its own serves 3, I'd say.

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• Alexa

  22 September 2009

  Alexa rated and commented on this recipe

  

  Nice lunch - had it on its own. I'd already used Harissa sauce - but this somehow came out spicier than I remembered. Definitely prepare it again.

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• Ali

  27 September 2009

  Ali rated and commented on this recipe

  

  This recipe is great. Full of flavour and delicious. I did it with some grilled salmon for dinner. It was a hit with the whole family - even my teenage children ate it without complaining - so it must be good!!

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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

Preparation and cooking times

Vegetarian

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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