Bulgur wheat salad with lentils and roasted squash
I made this bulgur wheat salad with lentils and roasted squash using up leftover roasted butternut squash. If you don’t have any leftovers, just cut a raw squash in half horizontally, take out the seeds & membrane, rub the flesh with some oil and roast it for about 30 minutes in the oven or 20 minutes in an air fryer. Let it cool and follow the recipe below. This dish is vegan, healthy and filling, perfect for lunch or supper.
Ingredients
Method
- Put the bulgar wheat, water and stock cube in a pan. Bring to the boil and cook for about 15 minutes, until tender and all the liquid has absorbed.
- Remove the pan from the hob, cover with a lid and rest for 10 minutes, then fluff up the bulgar with a fork.
- Chop the salad onions and add to the bulgar together with the cumin seeds, olive oil, lemon juice, minced garlic, salt and pepper.
- Roughly cut the flesh of the squash and mix with the bulgar.
- Fold in the lentils and chopped parsley.
- Taste and adjust the seasoning and lemon juice.
- Serve at room temperature.