Warm Winter Butternut and Spring Green Salad
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Warm Winter Butternut and Spring Green Salad

Warm Winter Butternut and Spring Green Salad

with Bulgur and Feta

.

Tags:
Veggie
Spicy
Under 600 calories
Allergens:
Cereals containing gluten
Sulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

1

Butternut Squash

1

Ground Coriander

1

Red Onion

1

Vegetable Stock Powder

120

Bulgur Wheat

(Contains Cereals containing gluten)

1

Garlic Clove

1

Flat Leaf Parsley

75

Feta Cheese

15

Honey

12

Balsamic Vinegar

(Contains Sulphites)

150

Sliced Spring Greens

1

Dukkah Mix

Not included in your delivery

1

Olive Oil for the Dressing

240

Water for the Bulgur

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Nutritional information

Energy (kcal)583 kcal
Energy (kJ)2439 kJ
Fat19.2 g
of which saturates7.7 g
Carbohydrate80.2 g
of which sugars24.1 g
Protein21 g
Salt2.82 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Spoon
Medium Saucepan
Measuring Cups
Bowl
Garlic Press
Grill Pan

Instructions

GET PREPPED
1

Preheat your oven to 220°C. Trim the butternut squash then halve lengthways and scoop out the seeds. Chop it widthways into 1cm slices, then chop into 1cm chunks (no need to peel!). Lay on a baking tray, drizzle with oil, sprinkle over the ground coriander and season with salt and pepper. Toss to coat, then spread evenly and roast on the top shelf of your oven until soft and golden, 25-30 mins, turn halfway.

PREP THE ONION
2

Meanwhile, halve, peel and thinly slice the red onion. Heat a drizzle of oil in a saucepan on medium high heat. Add the onion along with a pinch of salt and pepper. Stir together and cook until the onion is soft, 3-4 mins.

COOK THE BULGHUR
3

Pour the water for the bulgur wheat (see ingredients for amount) and vegetable stock powder into the pan with the onion and bring to the boil. Stir in the bulgur wheat, bring back up to the boil, pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

FINISH THE PREP
4

Meanwhile, peel and grate the garlic (or use a garlic press). Roughly chop the flat leaf parsley (stalks and all). Crumble the feta into small chunks. Mix the honey, balsamic vinegar and olive oil (see ingredient list for amount) in a bowl with a pinch of salt and pepper. Leave to the side

FRY THE GREENS
5

Heat a drizzle of oil in a frying pan on medium high heat. Add the spring greens and season with salt and pepper. Stir fry until softened, 4-5 mins. Add the garlic to the greens, stir and cook for 1 minute more, then remove from the heat. Once the squash is cooked, stir the squash through the greens either in your baking tray or frying pan - whichever is easiest!

FINISH AND SERVE
6

Fluff up the bulghur wheat with a fork, stir in the flat leaf parsley, then taste and add salt and pepper if you feel it needs it. Spoon into bowls and top with the greens and butternut squash along with the feta. Drizzle the dressing over the top, sprinkle on the dukkah and enjoy.

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