Bulgur Wheat and Roasted Butternut Squash Salad
with Feta, Mint and Pomegranate
.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Red Onion
½
Lemon
1
Mint
300
Diced Butternut Squash
1
Chermoula Spice Mix
125
Baby Plum Tomatoes
12
Balsamic Vinegar
(Contains Sulphites)
120
Bulgur Wheat
(Contains Cereals containing gluten)
10
Vegetable Stock Paste
(Contains Celery)
½
Pomegranate
100
Feta Cheese
Not included in your delivery
1.5
Olive Oil
240
Water for the Bulgur
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Halve and peel the red onion, then 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).
Pop the butternut squash onto a baking tray. Drizzle with oil, season with salt and pepper and sprinkle over the chermoula spice. 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.
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 (see ingredients for amount) into the saucepan and bring to the boil. Stir in the bulgur and vegetable stock paste, 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.
Quarter the pomegranate (see ingredients for amount). Holding the pomegranate pieces over a bowl of water, scoop out the seeds it. TIP Use a fork to do this, it helps to release the seeds. Scoop out the seeds from the water and set aside. Discard the white pith.
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.
Once the vegetables are roasted, add them to 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!
