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Sumac butternut squash with pomegranate bulgur salad

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Ingredients

Adjust Servings:
1/2 butternut squash, peeled, seeds removed and cut into 2cm chunks
1/2 tbsp olive oil
1 tsp sumac
125g bulgur wheat
1 vegetable stock cube
2 spring onions, trimmed and finely diced
1 tsp extra-virgin olive oil
1/2 x 400g can chickpeas, drained
60g pomegranate seeds
Small handful of fresh coriander, finely chopped
30g unsalted pistachios, shelled
TO SERVE
Lemon wedges

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Sumac butternut squash with pomegranate bulgur salad

Made from dried berries, sumac is an antioxidant powerhouse and is a great substitute for citrus or vinegar. It adds a subtle tang and fruitiness to this meat-free salad, which can be served as a light lunch or to accompany fish or meat dishes.

Features:
  • Vegan
  • 40 Mins
  • Serves 2
  • Easy

Ingredients

  • TO SERVE

Directions

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  1. Coat the squash in the sumac and olive oil and season well. Spread out on a baking tray and roast in a preheated oven at 200C for 40-45 minutes, turning once, until soft and caramelised.

  2. Rinse the bulgur wheat and add to a bowl. Crumble in the stock cube and add enough boiling water to cover the grains by about 2cm. Stir well and cover with a plate or clingfilm. Leave for 25-30 minutes until tender and the liquid has been absorbed.

  3. Fluff up the grains with a fork and leave to cool for 5 minutes. Stir through the butternut squash and the remaining ingredients and season well. Decant into a bowl and serve with wedges of lemon.

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