Roasted pumpkin and bulgur wheat salad – Food & Home Magazine

Ingredients

• <h3>Salad</h3>
• 1 small pumpkin, cut into wedges
• water, to cover
• 45ml (3 tbsp) olive or avocado oil
• 100g bulgur wheat, cooked according to packet instructions
• generous handful baby spinach leaves
• small handful Rosa tomatoes, halved
• 2 rounds feta cheese
• 50g pumpkin seeds, toasted
• salt and freshly ground black pepper, to taste
• <h3>Balsamic, honey and orange dressing</h3>
• 65ml balsamic vinegar
• 30ml (2 tbsp) honey
• juice of 1 orange