1/2 medium butternut squash (approximately 400g), cut into cubes
1 tbsp harissa paste (I like Belazu’s rose harissa paste)
1 tsp olive oil
Sea salt to taste
125g bulgur wheat
250ml boiling water
1 tsp of bouillon powder
1/2 red onion, finely chopped
The juice of 1/2 lemon
1 tbsp extra virgin olive oil
Fresh coriander, chopped
Pre-heat the oven to 220C.
Put the butternut squash chunks on a roasting tray, drizzle with the harissa paste and 1 teaspoon of olive oil, season with a little sea salt and toss to coat. Spread out in an even layer and roast in the oven for about 30-40 minutes until soft.
While the squash is in the oven, place the bulgur wheat in a heatproof bowl. Pour the stock (made with the bouillon powder and boiling water) into the bowl and cover the bowl with a plate or clingfilm. Leave for 20 minutes to plump up, then use a fork to plump up the grains.
Tip the roasted butternut squash into the bowl with the bulgur and add the red onion, lemon juice, extra virgin olive oil and chopped coriander.
Enjoy this bulgur salad right away or refrigerate in airtight containers until ready to serve.