This is another go-to recipe that I make often, and it always goes down well when I serve it for lunch with friends. It’s also ideal for preparing in advance, as it transports easily and keeps well in the fridge for several days in a sealed container.
The flavours in this dish work really well together. I can’t actually remember how I first came up with the combination, but like many of my recipes, it has gradually evolved over time through experimenting with different ingredients and quantities. I’ve also added aubergine, mushrooms and green beans at different times, and they all worked really well. You can also crumble some Feta over the salad once it has cooled.
Sumac brings a distinctive sharpness and freshness — a tangy, lemony flavour that instantly brightens salads and savoury dishes. Made from dried and ground berries, it has a beautiful, deep reddish-purple colour that adds warmth and vibrancy to the finished dish.
The tamarind adds a different flavour again. It has a sweet-and-sour taste with a slight richness that works really well in dressings. It also gives the dressing a darker colour and helps coat the ingredients evenly, bringing all the flavours together nicely.
Now, at the risk of sounding like a bit of a foodie snob, I do think the quality of the tamarind paste makes a real difference here. I use a particular variety from Steenbergs, which I’ve only ever seen once in a shop and usually buy via Amazon. It is quite pricey, but a little goes a long way.
Once you’ve tried this recipe, I am sure it will become a firm favourite for you too! A proper “rinse and repeat” in our house.
Let me know what you think!
Roasted butternut squash & Bulgar Salad – 120 calories
Preparation Time: 25 mins
Cooking Time: 45 mins
Serves: 7
Calories per serving: 120
Ingredients
Red Onion – 180g
Butternut Squash, Raw – 800g
Red pepper – One whole
Sumac Spice Mix – 6g
Bulgur Wheat, Dry Weight – 100g
Olive Oil, Extra Virgin – 12ml
Concentrated Tamarind Paste,
Concentrated, Steenbergs – 3 tsps/6g
Fresh mint leaves, chopped – 4 tbsps/6.4g
Method
Pre-heat oven to 200 degrees.
Peel and chop the butternut squash into 1.5cm cubes.
Remove the stalk and core, and cut the red pepper into 1.5cm cubes. Peel chop the onion into chunks.
Put 15ml of the oil into a roasting dish and place in the oven to heat. After 10 minutes, add the chopped butternut. Stir until coated with the oil. Place into the centre of the oven for 15 minutes. Then add the onion and pepper, sprinkle over the sumac, and stir to ensure everything is coated in the oil. Continue roasting for 10-15 minutes.
Once the oven roasted vegetables are cooked (softened and beginning to char) remove from the oven and add the tamarind paste – stir through to combine.
Cook the bulgar wheat according to the packet instructions. I cook mine in a microwave rice steamer for around 15 minutes, stirring halfway through. When cooked, drain thoroughly.
Once the bulgar wheat has cooled slightly, add it to the roasted vegetable mix and stir through, combining evenly.
Chop the fresh mint (place leaves in a shallow cup and chop with kitchen scissors – makes it very quick and easy!) Sprinkle onto the salad and stir through.
This can be eaten warm or cold as a salad. Filling and very tasty!
Nutrition Data Per Serving
Calories (kcal) 120.9
Protein (g) 2.8
Carbohydrate (g) 23.1
Fat (g) 2.2
Fibre (g) 3.6
Fruit & Veg 1.6
[…] Because I can’t easily cook when away from home — my kitchen is specially adapted for me — I prepared and packed a selection of meals before we left. These included ingredients for my sticky chilli beef and mushrooms, a potato-topped fish pie made with smoked haddock, cod and jumbo prawns in a creamy leek sauce, a batch of my carrot salad, and a Middle Eastern-inspired butternut squash and bulgur wheat salad. […]