Squash, feta & bulgur salad

Squash, feta & bulgur salad

  • Rating: 5 out of 5.18 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal676
fat35g
saturates7g
carbs69g
sugars19g
fibre8g
protein20g
salt1.2g
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Ingredients

Method

  • STEP 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.

  • STEP 2

    Put the bulgur 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 bulgur wheat along with the feta, cooled squash, coriander and spinach.

  • STEP 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.

Goes well with

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    Rating: 5 out of 5.18 ratings
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