Roasted Squash, Ras El Hanout and Cracked Wheat Salad
Sweet and sticky roasted squash, mixed with wholesome cracked wheat, jewel-like cranberries, fragrant mint and salty feta cheese. A fresh yet warming salad that feels nourishing and hearty.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 190°C fan and line a tray with baking parchment. Peel and deseed the butternut squash before chopping into 2-3cm chunks and placing them onto the tray. Season with salt, pepper and scatter over half of the Ras El Hanout. Drizzle over the honey and half of the olive oil before placing it into the oven to roast for 30 minutes. Stir once during cooking and watch that the squash towards the outside of the tray isn't catching.
Step 2
Bring a large pan of water to a rapid boil (we recommend using the kettle to speed up the process). Wash the bulgar wheat under cold running water before adding to the boiling water. Cook for 10-12 minutes until most of the water has been absorbed. Drain and leave to stand while you prepare the rest of the ingredients.
Step 3
Chop the mint, pistachios and cranberries and drain the chickpeas. Pour the cooked cracked bulgar wheat into a large bowl and add all the chopped ingredients along with the crumbled feta and the drained chickpeas. Once cooked, caramelised and well roasted, add the butternut squash to the warm cracked bulgur wheat. Season well with the remaining Ras El Hanout and a squeeze of lemon juice and the reaming olive oil and give everything a huge mix.
Step 4
Serve the salad while warm with a spoonful of houmous on the side, if you wish.
- Ingredients
- Based on 4 servings
-
1 Butternut Squash, diced 1x Sainsbury's Butternut Squash Loose -
100g Feta, crumbled 1x Sainsbury's Greek Feta Cheese 200g -
1 tbsp Runny Honey 1x Sainsbury's Runny Honey 340g -
50g Pistachios, chopped 1x Sainsbury's Pistachio Nuts 100g -
1 Tin Chickpeas, drained 1x Sainsbury's Chickpeas in Water 400g (240g*) -
250g Cracked Bulgur Wheat, washed 1x Sainsbury's Cracked Bulgur Wheat 500g -
50g Dried Cranberries, roughly chopped 1x Sainsbury's Dried Cranberries 75g -
3 tbsp Ras El Hanout 1x Sainsbury's Ras El Hanout, Inspired to Cook 45g -
15g Chopped Mint, leaves picked and chopped 1x Sainsbury's Fresh Packed Mint 30g -
3 tbsp Extra Virgin Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 500ml -
0.5 Lemon, juice 1x Sainsbury's Lemons -
100g Houmous 1x Sainsbury's Houmous 200g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g