Squash and Red Cabbage Bulgur With a Tahini and Lemon Dressing

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.

Course Main Course

Cuisine Mediterranean, Middle Eastern

Diet Vegan, Vegetarian

Keyword bulgur salad recipes, red cabbage recipes, red cabbage salad seasonal, roast red cabbage salad, veg bulgur salad, vegan bulgur salad

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Servings

Calories 586

Ingredients

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

Dressing

1 Lemon
1 Tablespoon Honey
2 Tablespoons Tahini
3 Tablespoons Olive Oil

Instructions

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.

Nutrition