May Guest recipe
Bulghar Wheat, Roast Butternut Squash and Baby Spinach in Mint & Lemon
Courtesy of the Vegetarian Society
The Vegetarian Society is a registered charity committed to promoting the health, environmental and animal welfare benefits of a vegetarian diet.
For more details visit www.vegsoc.org
Bulghar wheat is a top quality, child friendly fast food.
1 large butternut squash (about 900g)
2 large red onions with a squeeze of lemon*
400g bulghar wheat (dry weight)
200g baby leaf spinach, washed and drained
50g flat-leaf parsley (a big bunch)
Extra-virgin olive oil
Salt and pepper
400ml boiling water
For the mint & lemon dressing
100ml extra-virgin olive oil
Juice of 2 lemons (*including a little squeeze for the red onions)
50g (medium bunch) fresh mint
1 tsp ground cinnamon
Salt & pepper
Pre-heat the oven to 180°C
Toast the teaspoon of cinnamon in the oven for 5 minutes on a small tray or piece of tin foil. Chop the butternut squash into medium chunks (about 1cm), toss in a little olive oil, salt and pepper and transfer into a baking tray. Slice the red onions thinly, toss in a little olive oil, salt and pepper and place on a separate baking tray. Roast the vegetables until tender, turning occasionally. The red onion will take about 15-20 minutes and the squash 30-40 minutes. When the red onion is done, stir in a small squeeze of lemon juice to revive its pigment, which dulls in the heat of the oven. Set the roast vegetables aside to cool.
Whilst the vegetables are roasting, place the bulghar wheat in a large bow and stir in a pinch of salt and a table spoon of olive oil. Pour 400ml of boiling water over the bulghar wheat and leave for 15 mins fluffing with a fork.
Next make the dressing by blending the olive oil, lemon juice, mint and cinnamon with a stick blender or in a food processor (reserving a couple of sprigs of mint to garnish if desired). Season with salt & pepper. When the bulghar wheat is cool, add the roast vegetables to the bowl. Pour in the dressing and fold together gently. Just before serving, chop the flat leaf parsley and the baby spinach into the salad and serve with a sprig of mint.
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