This is a great quick recipe for an evening. Usually we would make up enough to take for packed lunches the following day.
- Approximately 80g per person of bulgar wheat
- 500ml of stock per 100g bulgar wheat – can be veggie, chicken, mushroom
- Medium-sized butternut squash, cut up into 1cm cubes
- 3-4 tbsps olive oil
- 2 tbsp maple syrup or honey or brown sugar (depending on what you have)
- 1 large chilli pepper, deseeded and finely chopped
- Block of feta
- Handful of mint chopped or torn
- Put the bulgar wheat and stock into a saucepan and bring to simmer, cover and leave for approximately 15 minutes. We stirred a couple of times to make sure the bulgar wheat didn’t stick to the bottom of the pan. You will be able to tell when the bulgar wheat is cooked, it will be fluffy – a bit like is couscous when it’s ready.
- Lightly coat the butternut squash in olive oil and roast the in the oven (around 180ºC -200) until starting to crisp and brown up nicely (about 20 minutes). Take them out, stir and return to oven for another 5-10 minutes. Then drizzle the 1 tbsp maple syrup over the squash and put back in the oven for another 5-10 minutes – watching carefully so they don’t burn.
- Now you can assemble the salad – add the butternut squash (including all the oil and juices from the roasting pan) and the bulgar wheat in a bowl. Then add the chopped mint, chilli, another tablespoon of maple syrup or honey, 2 tbsps olive oil, season with salt and pepper and crumble in the feta and you’re ready to serve.
Instead of feta and maple syrup, use goat’s cheese and honey.
Instead of bulgar wheat, use any barley or buckwheat for the nutty flavour.
Try it with the addition of some North African spices – harisa, cinnamon etc.
Spicy chilli, butternut squash, feta and mint bulgar wheat salad in pictures