Nutty lentils and bulgur wheat combine in this delicious salad. Roasted butternut squash brings some sweetness as well as a pop of colour and we've added some minted feta to top everything off. It's hearty enough to fill you up but also zingy with herbs. Enjoy!
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 conflict 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.
Bulgur Wheat(ContainsCereals containing Gluten)
Vegetable Stock Powder(ContainsCelery)
Greek Style Natural Yoghurt(ContainsMilk)
Water for the Bulgur
Preheat your oven to 200°C. Trim, then cut the butternut squash in half lengthways. Scoop out the seeds and cut into 2cm chunks (no need to peel).Pop on a large baking tray. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces. Drizzle the butternut with oil, add the ground coriander and season with salt and pepper. Toss to evenly coat.
Pop the tray onto the top shelf of your oven and roast the butternut until soft and golden, 30-35 mins. 10 mins into the cooking time, add the aubergine to the tray with the squash and toss everything together before returning to the oven. Meanwhile, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Zest then halve the lemon. Drain and rinse the lentils in a sieve.
Pour the water for the bulgur wheat (see ingredients for amount) into a saucepan and bring to the boil. Stir in the bulgur, and 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.
In the meantime, heat a drizzle of oil in a frying pan over medium-high heat. Add the red onion. Stir-fry until softened, 5-6 mins. Add the garlic. Cook for 1 minute more, then add the lentils. Lower the heat to medium and warm through for 2-3 mins. Remove the pan from the heat and cover with foil to keep warm.
Pick the mint leaves from their stalks and roughly chop (discard the stalks). Crumble the feta into a mixing bowl with half the mint and a glug of olive oil. Once the bulgur is cooked, fluff it up with a fork and add it to the pan with the lentils. Mix in the remaining mint along with a pinch of lemon zest and a squeeze of lemon juice. Season with salt and pepper to taste.
When the butternut and aubergine chunks are cooked, drizzle over the honey. Carefully toss the roasted veg in the honey so it gets an even coating. Serve the bulgur lentil mixture in deep bowls with some butternut and aubergine on top. Drizzle over the yoghurt and finish with a sprinkling of minty feta and any remaining lemon zest. Enjoy!