Caramelised butternut, beetroot and bulghur wheat with dukkah

Tamara West

This is a really healthy salad with loads of fibre, so it has a low glycaemic index and will keep you surprisingly full. I prefer to leave the skin on the butternut; it is tender when cooked and contains even more fibre. The dukkah gives the salad a nice texture and nuttiness.

Ingredients

500 g	Butternut, (about 1/2 a small butternut), cut into 1cm thick moons (Main)
2	Beetroot, medium, peeled and cut into 2cm thick wedges
½ tsp	Ground cumin
2 Tbsp	Olive oil
2 Tbsp	Runny honey
¾ cup	Bulghur wheat (Main)
1 ½ cups	Stock, boiling hot, made with chicken or vegetable stock powder
1	Lemon, juiced
¼ cup	Flat leaf (Italian) parsley, chopped
¼ cup	Coriander, chopped
¼ cup	Dukkah
1 to drizzle	Extra virgin olive oil, and lemon juice to taste
1 to serve	Plain unsweetened yoghurt
40 g	Feta, crumbled, to serve

Directions

1. Heat oven to 180C. Line an oven tray with baking paper.
2. Place butternut and beetroot on prepared oven tray, drizzle over olive oil and honey and sprinkle on ground cumin. Season with salt and roast for 25-30 minutes until soft and slightly caramelised.
3. Place bulghur wheat in a bowl with a good pinch of salt and pour over hot chicken stock and lemon juice. Cover and stand for 20-30 minutes until it is tender and fluffy, and the liquid has absorbed (if there is a little bit of liquid left, just strain it out).
4. Toss bulghur wheat with roast butternut, beetroot, herbs, dukkah and a drizzle of extra virgin olive oil and lemon juice to taste.
5. Divide between plates and serve with a dollop of yoghurt, sprinkling of feta cheese (if using) and extra dukkah.