Warm bulgar wheat, roast squash and ricotta salad recipe

16 ratings Rate
  • Serves 4
  • 10-15mins to prepare and 55mins to cook
  • 326 calories / serving
  • Healthy
Add this recipe to your binder.
bulgar wheat squash ricotta salad(h)

Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Toss the squash and the onion with 1 tablespoon of the 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.

  • Ingredients

  • 1kg (2lb) butternut squash, peeled, seeded and cubed
  • 1 red onion, cut into wedges
  • 2tbsp olive oil
  • 2tsp dried thyme
  • 125g (4oz) bulgar wheat
  • 1 head broccoli, cut into florets
  • 1 red chilli, deseeded and finely chopped
  • 2tbsp balsamic vinegar
  • 1 lemon, juiced
  • 1tbsp fresh ginger, grated
  • 100g (3½oz) ricotta cheese
  • Energy 1380kj 326kcal 16%
  • Fat 10g 14%
  • Saturates 3g 14%
  • Sugars 16g 18%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 50.8g Protein 11.7g Fibre 8.2g


You may also like

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.