Squash, feta and bulghar salad

Squash, feta and bulghar salad

Squash, feta & bulghar salad

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

  • Serves 2
  • Easy

Nutrition per serving

  • Calories 676
  • Carbohydrates 69
  • Saturated Fat 7
  • Sugar 19
  • Protein 20
  • Fat 35
  • Fiber 8
  • Salt 1.2

Ingredients

  • 1 butternut squash, peeled, deseeded, cut into 3cm chunks

  • 2 tbsp harissa paste

  • 100g bulghar 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 seeds

  • 3 tbsp extra virgin olive oil

Method

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

  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.