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
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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.


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  • 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
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  • Energy 1378kj 326kcal 16%
  • Fat 9.9g 14%
  • Saturates 2.8g 14%
  • Sugars 15.9g 18%
  • Salt 0.1g 2%

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

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