Donal Skehan’s third book ‘Kitchen Hero – Great Food For Less’ is packed full of tasty recipes with plenty of vegetarian options to choose from including this Roast Squash & Bulgur Wheat Salad.
This salad makes a great side dish and I used it to accompany this Cauliflower, Courgette and Goat’s Cheese Pizza.
The cinnamon dusting on the butternut squash before roasting ups the flavour stakes.
You will need:
Butternut squash
Rapeseed or olive oil
half teaspoon ground cinnamon
250g bulgar wheat
1 tbsp cider vinegar
1 tsp honey
100g crumbly cheese – recipe says Blue ,I used Feta
75g rocket leaves
Method:
Preheat the oven to 200.
Peel and cut the butternut squash into chunks and toss in a roasting tin with 1-2 tbsp oil and dust with the cinnamon. Put in oven to cook for 40-45 minutes. Remove from oven and set aside.
Put the bulgar wheat into a cup, check the level, then put it into a bowl and fill the cup to the same level with boiling water and pour it onto the bulgar wheat and cover with cling film.
Whisk 3 tbsp olive, 1 tbsp cider vinegar and 1 tsp of honey together in a small bowl.
Once the bulgar wheat has soaked up the water remove the cling film and fluff it up with a fork.
To assemble the salad, add the roasted squash crumbled cheese, rocket and dressing to the bulgar wheat, mix gently and serve.
Enjoy,
x Sheila.
Roast Squash & Bulgur Wheat Salad
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Wonder if you could do this with quinoa instead?
Put it another way, I’m going to do this with quinoa and will let you know
Ended up using bulgar coz I couldn’t find the quinoa. Added a few toasted hazelnuts and used baby spinach instead of rocket. 750g would be massive, used about 150-200g spinach. Instead De-lish.
Delighted that you liked this Hugh & that you figured out that 750g of rocket was a mistake!! Just changed it now to 75g so thanks for pointing that out. Good call on adding the toasted hazelnuts too, Donal suggests toasted seeds in his recipe. It is a lovely salad and as you’ve proved very adaptable, thanks for your comment, Sheila.
Hi, sounds lovely and I’ll make next week, love yours’ & Donals’ recipes! I’ve been checking every day for a recipe update so glad that one has arrived! Happy Weekend!