This unusual pairing is a delight for the eyes and pallet. The silky dressing pairs well with the mounds of soft bulgur wheat. Topped with the salty roasted squash and red cabbage, this dish is sure to provide a hearty dinner or weekend lunch.
When to eat
We recommend eating this dish from August through to March. With the red cabbage and squash they’re best from August to October. But they can stored for much longer and the UK supply stretches far into the winter.
This meal is around 82% less polluting than the average UK meal.
- Eating this recipe will save around 2.42 KG CO2e per person.
- That’s equivalent to the emissions produced driving 19.98 KM in a modern car.
- 200 g Bulgur Wheat (coarse)
- 1 Medium Butternut Squash
- 1 Small Red Cabbage (around 600g)
- 3 Clove Garlic (finely chopped)
- 2 Tablespoons Olive Oil
- 50 g Pumpkin Seeds
- 1 Tablespoon Cumin Seed
- 1 Tablespoon Paprika
- 3 Tablespoons Fresh Mint (finely chopped )
- 1 Lemon
- 1 Tablespoon Honey
- 2 Tablespoons Tahini
- 3 Tablespoons Olive Oil
- Halve the squash and slice into 1 cm thick semi-circles. Slice the cabbage with equal thickness. Add the cabbage and squash to a oven tray. Season with the paprika and cumin seeds, then pour over the olive and garlic. Mix well with your hands to evenly spread the spices. Place in a oven at 200˚c for 25 minutes or until the squash is soft.
- Whilst the vegetables are cooking place the bulgur wheat in a pan and cover with water. Bring to the boil and simmer for around 15 minutes with the lid on. Then remove from heat and let stand for a further 15 minutes.
- Make the dressing. Juice the lemon into a small container. Add the honey, tahini & olive oil and combine well.
- In a mixing bowl (or the oven tray) combine the bulgur, fresh mint & roasted vegetables.
- Serve immediately pouring a little of the dressing over each bowl.