Warm bulgur wheat, roast squash and ricotta salad recipe
A limp assembly of lettuce and tomatoes simply won't cut it after you've tried this warm bulgar wheat, roast squash and ricotta salad. There's a fair amount of effort involved in de-seeding, peeling and cubing the butternut squash but those caramelised chunks are more than worth it.
See method- Serves 4
- 10-15mins to prepare and 55mins to cook
- 326 calories / serving
Ingredients
- 1kg (2lb) butternut squash, peeled, seeded and cubed
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- 2tsp dried thyme
- 125g (4oz) bulgar wheat
- 1 head broccoli, cut into florets
- 1 red chilli, deseeded and finely chopped
- 2tbsp balsamic vinegar
- 1 lemon, juiced
- 1 tbsp fresh ginger, grated
- 100g (3½oz) ricotta cheese
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Shop ingredientsEach serving contains
- Energy
- 1380kJ 326.0kcal
- Fat
- 10g
- Saturates
- 3g
- Salt
- 0.1g
- Sugars
- 16g
of the Reference intake
Carbohydrate 50.8gProtein 11.7gFibre 8.2g
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- Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Toss the squash and the onion with 1 tablespoon of the oil and dried thyme. Season and roast for 40-45 minutes.
- Cook the bulgar wheat following pack instructions. Blanch the broccoli for 4-5 minutes. Add to bulgar wheat.
- For the dressing, combine the chilli, remaining oil, vinegar, lemon juice and ginger. When the squash is cooked, add the bulgar wheat and broccoli and dressing. Season and crumble over the ricotta cheese.
