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
The final dish
This was an experiment following an incredibly busy day and was prompted by the neglected squash that had been in the pantry (large cupboard in the kitchen) for over a month.
Having also recently received a bumper delivery of broad beans, it seemed only natural to have a go combining the two.
The latest soring temperatures in the UK (sweltering heat) inspired a salad as follows:
- Approximately 15 x shelled broad bean pods
- 1 x butternut squash
- 1/2 red onion
- 1/2 cucumber
- 1/2 roll feta
- 1 x tin chickpeas
- Salt and pepper to season
- Dash balsamic
- Squeeze lemon
- Cut the butternut squash into bite-sized pieces, drizzle veg oil in a baking tray and coat the squash in it. Season with salt and pepper and cook in an oven set at 180°C (fan assisted).
- Shell the bean pods and cook bea ns on the stove for approx 15 minutes, until soft.
- Chop up the cucumber, red onion and feta, and put in a bowl to one side.
- When cooked, drain the beans and combine with the chickpeas – squeeze lemon over and season with salt and pepper.
- After about 20 minutes the squash ought to be done (should be a little cripsy, or as crispy as you like) so remove from oven.
- Pop all things into a larg e mixing bowl and combine with a drizzle of olive oil (or smoked rapeseed oil if you have it), dash of balsamic, s eason with salt and pepper and toss the lot.
This would likely serve 4 for lunch, or make two large dinners with enough leftovers for lunch.
The consensus on this one is that Ben would eat it and have seconds.
…Martha fricking Stewart. A little sloppy-Joe in consistency, but tastes damn fine – so much so that it got two avid meat fans reaching for bun number two. Served it up with the usual melted, sharp cheddar and salad.
This burger recipe is multifaceted however, a discovery made upon making too much mix for three people. So with the left-overs we made small, falafal-sized balls, lightly fried them and made some darned fine pitta filling, served up with home-made houmous and spicy tomato ketchup.
Fried quinoa balls with houmous and salad
The houmous consisted of:
- 2xcans chickpeas
- 4xcloves of garlic
- 2xtbsps tahini
- 2xtps cumin seeds
- Olive oil
- salt and pepper
- Rinse the chickpeas and put in blender
- Add the pealed cloves garlic, cumin seed, a squeeze of the lemon, the tahini and a drizzle of the oil
- Blend it up
- Add more oil according to how you want the texture – smoother = more oil
- Season to taste, adding more lemon/cumin/pepper/tahini/salt and pepper as so desired
If you don’t have a blender it is possible to pummel the chickpeas and associated ingredients in a pestle and mortar. You won’t get the same consistency but still the same idea.
Salad lunch with sesame seeds
Pittas were assembled with a generous layer of houmous, finely chopped red onion, cucumber, red pepper, rocket, the fried quinoa balls, yoghurt and spicy ketchup. Pittas, houmous and salad made a superb lunch the following day as well.