Bulgur Wheat & Roast Pumpkin Salad
Bulgur wheat & roast pumpkin salad
We love bulgur wheat because it’s as easy to cook as 2min noodles! It’s also a great grain to add to your salads to boost the fibre content and keep you feeling fuller for longer. This can be a great BBQ salad, or a side salad to have alongside lean protein such as fish, chicken, or red meat.
Ingredients
1 cup bulgur wheat
1/2 pumpkin* cut into small cubes
1/2 tsp ground paprika
1/2 tsp ground cumin
1/2tsp ground coriander
1/2 block reduced salt feta
1 red onion diced
Handful of cherry tomatoes halved
Two handfuls of baby spinach
Optional: Sunflower or pumpkin seeds to top
*You could use 2 medium kumara instead
Dressing
3Tbsp olive oil
1Tbsp balsamic or red wine vinegar
1/2tsp wholegrain mustard seeds
Method
Boil the jug and preheat the oven to 200deg.
Put the bulgur wheat into a glass jug or heatproof bowl, cover with boiling water and leave to soak for 10 - 15minutes, until the water is absorbed and the grains are tender. Drain excess water by pouring bulgur wheat into a sieve.
Cut pumpkin and place on a lined roasting tray. Drizzle with olive oil and spices. Transfer to the oven and cook for 15-20min until soft.
While the bulgur wheat and pumpkin is cooking, add feta, onion, tomato, and spinach to a large salad bowl.
Make the dressing.
Once cooked, add the pumpkin and bulgur wheat to the salad bowl.
Top with sunflower and/or pumpkin seeds, and drizzle the dressing just prior to serving.