Roast sweet butternut squash then stir through this rustic vegetarian dish with Greek cheese, spinach and coriander
Prep:10 mins
Serves 2
1 butternut squash, peeled, deseeded, cut into 3cm chunks2 tbsp harissa paste100g bulgur wheatjuice 2 limes1 red onion, diced3 tbsp crumbled feta cheese1 tbsp chopped coriander2 handfuls baby spinach, roughly chopped50g pumpkin seed3 tbsp extra virgin olive oil
STEP 1Heat oven to 190C/170C fan/gas 5. Place the squash on a baking sheet and toss with the harissa and some seasoning. Roast for 30 mins or until golden and tender.STEP 2Put the bulgur wheat in a saucepan, cover with boiling water, then cook for 15 mins, drain and cool. Put half the lime juice in a small bowl and add the onion. Leave to sit for 5 mins, then add to the bulgur wheat along with the feta, cooled squash, coriander and spinach.STEP 3In a frying pan, toast the pumpkin seeds for 3-4 mins or until they start popping in the pan. Remove, chop 2 tbsp of the seeds and put in a bowl. Pour the rest over the salad. Add the remaining lime juice to the chopped seeds, with the oil, and seasoning. Mix and pour over the salad.
