Warm bulgar wheat, roast squash and ricotta salad recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
60 grams Bulgur 250 grams Butternut Squash 0.5 medium Onions0.5 tbsp Olive Oil 0.5 tsp Thyme0.5 bunch Broccoli0.5 tbsp Olive Oil 1 tbsp Balsamic Vinegar 0.5 pepper Jalapeno Peppers 0.5 lemon yields Lemon Juice 1.5 tsp Ginger Root 50 grams Ricotta Cheese
Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Toss the squash and the onion with oil and dried thyme. Season and roast for 40-45 minutes.
Cook the bulgar wheat following pack instructions. Blanch the broccoli for 4-5 minutes. Add to bulgar wheat.
For the dressing, combine the chilli, remaining oil, vinegar, lemon juice and ginger. When the squash is cooked, add the bulgar wheat and broccoli and dressing. Season and crumble over the ricotta cheese.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user LKENNEA3.
Cook the bulgar wheat following pack instructions. Blanch the broccoli for 4-5 minutes. Add to bulgar wheat.
For the dressing, combine the chilli, remaining oil, vinegar, lemon juice and ginger. When the squash is cooked, add the bulgar wheat and broccoli and dressing. Season and crumble over the ricotta cheese.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user LKENNEA3.
Nutritional Info Amount Per Serving
- Calories: 309.9
- Total Fat: 9.9 g
- Cholesterol: 7.8 mg
- Sodium: 86.7 mg
- Total Carbs: 50.2 g
- Dietary Fiber: 14.5 g
- Protein: 12.6 g
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