Name: Squash, feta & bulgur salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: Mediterranean
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

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Squash, feta & bulgur salad

Squash, feta & bulgur salad

Jennifer Joyce

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Serves 2

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.8 out of 5.35 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal676
fat35g
saturates7g
carbs69g
sugars19g
fibre8g
protein20g
salt1.2g

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.

Recipe from Good Food magazine, July 2013

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A star rating of 4.8 out of 5.35 ratings

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