Spiced Bulghar, Chickpea & Squash Salad
Roasted Butternut Squash and Red Pepper Salad is a colorful and flavorful dish that combines tender chunks of squash and sweet red peppers marinated in spicy harissa paste. Paired with nutty bulgur wheat, creamy yogurt mixed with garlic and lemon, and nutritious chickpeas, this salad is both satisfying and delicious. Perfect for a light lunch or as a vibrant side dish, this salad is sure to impress your guests with its bold flavors and inviting aroma.
— Constant Cookbook
Ingredients
- 1 butternut squash , about 1kg/2lb 4oz peeled, seeded and cut into small chunks
- 2 red peppers , seeded and roughly sliced
- 2 tbsp harissa paste
- 1 tbsp oil
- 140g bulghar wheat
- 600ml hot vegetable stock
- 1 garlic clove , crushed
- juice of ½ lemon
- 150g natural bio-yogurt
- 400g can chickpeas , drained and rinsed
- 180g bag baby leaf spinach
Instructions
- Heat the oven to 200c/fan 180c/gas 6. Toss the squash and red pepper in the harissa paste and oil. Spread the chunks out on a large baking tray and roast for 20 mins until softened and the edges of the vegetables are starting to char.
- Meanwhile put the bulgur wheat in a large bowl and pour over the hot stock, then cover tightly with cling film and leave to absorb the liquid for 15 mins until the grains are tender, but still have a little bite. In a separate bowl, mix the garlic and lemon juice into the yogurt and season to taste.
- Let the bulgur wheat cool slightly then toss in the roasted vegetables, chickpeas and spinach – the leaves may wilt a little. Season, if you want, drizzle with the garlicky yogurt and serve warm.
Yield
Serves 4
Nutrition
- Calories: 388 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 66 grams carbohydrates
- Fiber Content: 9 grams fiber
- Protein Content: 15 grams protein
- Sodium Content: 1.18 milligram of sodium
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