SQUASH, FETA & BULGUR SALAD

Squash, feta & bulgur salad image

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

Provided by Jennifer Joyce

Time 40m

Number Of Ingredients 10

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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

Steps:

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.
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.
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.

Nutrition Facts : Calories 676 calories, Fat 35 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 19 grams sugar, Fiber 8 grams fiber, Protein 20 grams protein, Sodium 1.2 milligram of sodium