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Squash, feta & bulgur salad

Squash, feta & bulgur salad

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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

  • 1 butternut squash , peeled, deseeded, cut into 3cm chunks
  • 2 tbsp harissa paste
  • 100g bulgur wheat
  • juice 2 limes
  • 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

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

Recipe from Good Food magazine, July 2013

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Overall rating

A star rating of 4.9 out of 5.21 ratings
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