Squash, feta & bulgur salad

Roast sweet butternut squash then stir through this rustic vegetarian dish with Greek cheese, spinach and coriander

  • Prep:10 mins
    Cook:30 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 676
  • fat 35g
  • saturates 7g
  • carbs 69g
  • sugars 19g
  • fibre 8g
  • protein 20g
  • salt 1.2g


  • 1 butternut squash, peeled, deseeded, cut into 3cm chunks
  • 2 tbsp harissa paste
  • 100g bulghar wheat
  • juice 2 limes
  • 1 red onion, diced
  • 3 tbsp crumbled feta cheese
  • 1 tbsp chopped coriander
  • 2 handfuls baby spinach, roughly chopped
  • 50g pumpkin seeds
  • 3 tbsp extra virgin olive oil


  1. Heat oven to 190C/170C fan/gas 5. Place the squash on a baking sheet and toss with the harissa and some seasoning. Roast for 30 mins or until golden and tender.

  2. Put the bulghar wheat in a saucepan, cover with boiling water, then cook for 15 mins, drain and cool. Put half the lime juice in a small bowl and add the onion. Leave to sit for 5 mins, then add to the bulghar wheat along with the feta, cooled squash, coriander and spinach.

  3. In a frying pan, toast the pumpkin seeds for 3-4 mins or until they start popping in the pan. Remove, chop 2 tbsp of the seeds and put in a bowl. Pour the rest over the salad. Add the remaining lime juice to the chopped seeds, with the oil, and seasoning. Mix and pour over the salad.

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