This is a really healthy salad with loads of fibre, so it has a low glycaemic index and will keep you surprisingly full. I prefer to leave the skin on the butternut; it is tender when cooked and contains even more fibre. The dukkah gives the salad a nice texture and nuttiness.
Ingredients
| 500 g | Butternut, (about 1/2 a small butternut), cut into 1cm thick moons (Main) |
| 2 | Beetroot, medium, peeled and cut into 2cm thick wedges |
| ½ tsp | Ground cumin |
| 2 Tbsp | Olive oil |
| 2 Tbsp | Runny honey |
| ¾ cup | Bulghur wheat (Main) |
| 1 ½ cups | Stock, boiling hot, made with chicken or vegetable stock powder |
| 1 | Lemon, juiced |
| ¼ cup | Flat leaf (Italian) parsley, chopped |
| ¼ cup | Coriander, chopped |
| ¼ cup | Dukkah |
| 1 to drizzle | Extra virgin olive oil, and lemon juice to taste |
| 1 to serve | Plain unsweetened yoghurt |
| 40 g | Feta, crumbled, to serve |
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Directions
- Heat oven to 180C. Line an oven tray with baking paper.
- Place butternut and beetroot on prepared oven tray, drizzle over olive oil and honey and sprinkle on ground cumin. Season with salt and roast for 25-30 minutes until soft and slightly caramelised.
- Place bulghur wheat in a bowl with a good pinch of salt and pour over hot chicken stock and lemon juice. Cover and stand for 20-30 minutes until it is tender and fluffy, and the liquid has absorbed (if there is a little bit of liquid left, just strain it out).
- Toss bulghur wheat with roast butternut, beetroot, herbs, dukkah and a drizzle of extra virgin olive oil and lemon juice to taste.
- Divide between plates and serve with a dollop of yoghurt, sprinkling of feta cheese (if using) and extra dukkah.
