Squash, feta & bulgur salad

3 of 5-a-day butternut squash recipes calcium easy fibre folate salad recipes vegetarian vitamin c

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Source

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

Method

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.