Bulgur Salad and Roasted Butternut Squash

with Feta, Mint and Pomegranate

35 minutes

Bulgur Salad and Roasted Butternut Squash

Ingredients

Feta Cheese

1 block(s)

Bulgur Wheat

120 grams

Olive Oil

1.5 tbsp

Red Onion

1 unit(s)

Balsamic Vinegar

1 sachet

Water for the Bulgur

240 milliliter(s)

Diced Butternut Squash

1 pack(s)

Mint

1 unit(s)

Pomegranate

0.5 unit(s)

Baby Plum Tomatoes

120 grams

Vegetable Stock Powder

1 sachet

Lemon

0.5 unit(s)

Chermoula Spice Mix

1 pot(s)

Utensils

Grater
Baking Tray
Lid
Saucepan

Nutritional Information

Per Serving

Energy (kJ):

2134 kJ

Energy (kcal):

510 kcal

Fat:

14 g

of which saturates:

9 g

Carbohydrate:

75 g

of which sugars:

21 g

Protein:

20 g

Salt:

2.8 g

Per 100g

Energy (kJ):

451 kJ

Energy (kcal):

108 kcal

Fat:

2.96 g

of which saturates:

1.90 g

Carbohydrate:

15.85 g

of which sugars:

4.44 g

Protein:

4.23 g

Salt:

0.59 g

Instructions

Step 1

Preheat your oven to 200°C. Halve and peel the red onion. Finely chop one half of the onion. Cut the other half into wedges. Zest and halve the lemon. Pick the mint leaves from their stalks and roughly chop (discard the stalks).

Step 2

Pop the butternut squash onto a baking tray. Drizzle with oil, season with salt and pepper and sprinkle over the chermoula. Toss to coat then spread out in a single layer. Roast on the top shelf of your oven until golden and cooked through, 25-30 mins. Halfway through cooking, add the red onion wedges and tomatoes and turn to coat, adding a little more oil if you need to. Turn everything to coat evenly and roast for the remaining time.

Step 3

Meawhile, heat a drizzle of oil in a medium saucepan over medium heat. Once hot, add the finely chopped red onion and cook, stirring frequently, until soft, 3-4 mins. Once soft, add the balsamic vinegar and cook, stirring, until evaporated, 1 minute. Pour the water for the bulgur wheat into the saucepan and bring to the boil. Stir in the bulgur and vegetable stock powder, bring back up to the boil and simmer for 1 minute. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Step 4

Quarter the pomegranate (see ingredients for amount). Holding the pomegranate pieces over a bowl of water, scoop out the seeds into the bowl of water. TIP Use a fork to do this, it helps to release the seeds. Scoop out the seeds and set aside. Discard the white pith.

Step 5

Crumble the feta. Pop half of the mint into a small bowl with a squeeze of lemon juice and the olive oil (see ingredients for amount). Season with salt and pepper and mix together.

Step 6

Once the vegetables are roasted add them into the bulgur with any cooking juices. Add the lemon zest and remaining mint and carefully combine everything together. Taste and season with salt and pepper if you think it needs it. Carefully stir everything together then divide between plates. Top with the crumbled feta, spoon over the drizzle and finish with the pomegranate seeds. Enjoy!