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Squash, feta & bulgur salad

Ingredients

  1. Step 1 1 butternut squash , peeled, deseeded, cut into 3cm chunks
  2. Step 2 2 tbsp harissa paste
  3. Step 3 100g bulgur wheat
  4. Step 4 juice 2 limes
  5. Step 5 1 red onion , diced
  6. Step 6 3 tbsp crumbled feta cheese
  7. Step 7 1 tbsp chopped coriander
  8. Step 8 2 handfuls baby spinach , roughly chopped
  9. Step 9 50g pumpkin seed
  10. Step 10 3 tbsp extra virgin olive oil
Squash, feta & bulgur salad
Calories: 676 Carbohydrate: 69 g Protein: 20 g Fat: 35 g
Cook time: 40 minutes Prep time: 10 minutes Total time: 50 minutes Servings: 2

TAGS

Lunch Main course Mediterranean 3 of 5-a-day Butternut squash Calcium Easy Fibre Folate Jennifer Joyce salad Vegetarian Vitamin c

Directions

  1. 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.
  2. 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.
  3. 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.