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

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