vegetarian salads spring

roasted pumpkin & bulghur power bowl

ready in: 30 minutes

servings: serves 4, or 6 as a side salad

by: Ceres Organics

A wholesome bowl full of nourishing ingredients. Sweet roasted pumpkin meets hearty bulghur wheat, toasted nuts, and creamy feta for a delicious mix of colour, texture, and flavour.

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ingredients

  • 1 cup Ceres Organics Bulgur Wheat
  • 1 tsp Harissa paste
  • 2 Tbsp Ceres Organics Olive Oil
  • Sea salt & black pepper
  • 1kg butternut pumpkin, skin on, seeds removed & cut into thin wedges
  • 1/2 cup Ceres Organics nuts (cashews, almonds, or Brazil nuts)
  • 200g Ceres Organics Olives (can use a mix of varieties)
  • 100g feta, crumbled
  • Fresh rocket

method

  1. Preheat the oven to 200°C.
  2. Cook the bulgur wheat according to the packet instructions, then set aside to cool.
  3. In a small bowl, mix the harissa paste with olive oil and season with salt and pepper.
  4. Brush pumpkin with harissa mix, place on a baking tray, and roast for 25 minutes or until tender and beginning to caramelise.
  5. Toast the nuts in a hot, dry pan until golden and fragrant, then roughly chop.
  6. In a large bowl, gently combine the bulgur wheat, pumpkin, nuts, olives, feta and rocket.
  7. Drizzle with your favourite dressing - our easy wholegrain mustard dressing is the perfect match.

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