Spiced bulgur, chickpea & squash salad

Spiced bulgur, chickpea & squash salad

  • Rating: 4 out of 5.23 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Total time
    • Ready in 30-40 mins
  • Easy
  • Serves 4

If 'satisfying' and 'salad' aren't two words you'd put together, this warmly-spiced dish might change your mind

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal388
fat9g
saturates1g
carbs66g
sugars0g
fibre9g
protein15g
low insalt1.18g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 2

    Meanwhile put the bulgur 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.

  • STEP 3

    Let the bulgur 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.

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.23 ratings
Advertisement
Advertisement
  • Cocktails with glass straws

    New! Good Food DealEnjoy a family photography shoot for just £25!

    Get offer
Advertisement

Sponsored content