Squash, feta & bulgur salad

• butternut squash↗1

  peeled, deseeded, cut into 3cm chunks

• harissa paste↗2 tbsp tbsp
• bulgur wheat↗100g g
• juice 2 limes
• red onion↗1

  diced

• crumbled feta cheese↗3 tbsp tbsp
• chopped coriander1 tbsp tbsp
• baby spinach↗

  2 handfuls, roughly chopped

• pumpkin seed↗50g g
• extra virgin olive oil↗3 tbsp tbsp

Step-by-step instructions

1. 1

   Heat oven to 190C/170C fan/gas 5. Place the squash on a baking sheet and toss with the harissa and some seasoning. Roast for 30 mins or until golden and tender.

2. 2

   Put the bulgur wheat in a saucepan, cover with boiling water, then cook for 15 mins, drain and cool. Put half the lime juice in a small bowl and add the onion. Leave to sit for 5 mins, then add to the bulgur wheat along with the feta, cooled squash, coriander and spinach.

3. 3

   In a frying pan, toast the pumpkin seeds for 3-4 mins or until they start popping in the pan. Remove, chop 2 tbsp of the seeds and put in a bowl. Pour the rest over the salad. Add the remaining lime juice to the chopped seeds, with the oil, and seasoning. Mix and pour over the salad.