It’s a healthy option. It’s a plant based protein packed warm salad. Colourful and charming, and most important of all delicious!
- 1 and 1/2 cups of bulgur wheat
- 1 small butternut squash
- 4 cloves garlic
- 1 pomegranate
- 3 organic tomatoes
- 1/2 bunch of coriander
- 4 small red onions
- 1 lemon
- salt & pepper
- dried herbs
- olive oil
Cook the bulgur light and fluffy, I used a ratio of double the water for a cup of bulgur.
Wash & cut your butternut in big chunks, and place skin down on a baking tray. Slice garlic and add them on top of the butternut along with salt, pepper and herbs. Add to the tray 4 small peeled red onions. Drizzle some olive oil. Bake at 180 for 20 min.
In a bowl, make some salsa. Chop tomatoes, small red onion and chopped coriander, salt and the juice of the lemon.
Prepare your pomegranate and put seeds in a bowl.
Once your bulgur is ready place in a big bowl, add 3/4 of your salsa, your pomegranate and add the roasted butternut squash. Keep the roasted red onions to plate.
Mix well and check for seasoning. Add a little olive oil and more lemon if needed too.
You can now serve in a bowl, giving each one of your guest a nice red onion on top of the salad bowl. Looks fantastic and tastes better!