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Warm bulgur wheat, roast squash and ricotta salad recipe

Warm bulgur wheat, roast squash and ricotta salad recipe

17 ratings

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
  • Healthy

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
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

    1380kj
    326kcal     16%

  • Fat

    10g 14%

  • Saturates

    3g 14%

  • Sugars

    16g 18%

  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 50.8g Protein 11.7g Fibre 8.2g

Method

  1. 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.
  2. Cook the bulgar wheat following pack instructions. Blanch the broccoli for 4-5 minutes. Add to bulgar wheat.
  3. 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.

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