Butternut Squash, Bulgar Wheat and Walnut Salad




  • 1 butternut squash, peeled chopped and deseeded
  • 300g bulgar wheat (Crabapple on the High Street sell this)
  • A glug of olive oil
  • 1tsp chilli powder
  • 2 handfuls of walnut pieces
  • 1 pomegranate, juice and seeds reserved
  • 1 lemon, zest and juice
  • 2 handfuls of mint, roughly chopped

Preheat the oven to 200c / gas mark 6 spread the butternut squash out on a roasting tray and drizzle with olive oil.

Roast for 30-40 minutes until soft and crisp on the outside – leave to cool.

Boil the bulgar wheat according to the pack instructions

When the bulgar wheat and squash are both cool, combine and add the other ingredients, voila!