Roast Squash and Bulgar Wheat Salad

Roast butternut squash, cavolo nero and bulgar wheat salad with pomegranate molasses dressing

INGREDIENTS

1 butternut squash – peeled, deseeded and cut into wedges
250g bulgar wheat (or 2 packets of any pre-cooked grains)
1 packet of cavolo nero – stems removed
1 bunch of parsley – roughly chopped
1 heaped tbsp pumpkin seeds – toasted

Pomegranate molasses dressing:
2 tbsp pomegranate molasses
1 tbsp extra virgin olive oil
1 tsp honey
1 dessert spoon of lemon juice
Salt & pepper

METHOD

Preheat oven to 180C.

Peel and core butternut squash and cut into wedges.

Place on a baking tray and drizzle with oil, salt and pepper. Place into oven for 40 mins until golden and soft

Meanwhile, cook the bulgar wheat to packet instructions. If using a precooked grain – place into a mixing bowl.

Prep the cavolo nero by taking out the woody stems. Place onto a baking sheet and drizzle with olive oil.

Put into the oven for approx. 4 mins until softened. Set aside.

Remove the parsley from its stems and finely chop. Set aside.

Put a frying pan on a medium heat and pour the pumpkin seeds into the pan until they begin to pop.

Remove from the heat. Reserve a handful for a garnish. Set the rest aside.

To make the dressing combine all the ingredients and taste. Adjust honey, pomegranate molasses and lemon until balanced.

Combine all the ingredients together and transfer to a serving bowl. Garnish with the remaining pumpkin seeds.