Roasted pumpkin and bulgur wheat salad – Food & Home Magazine
This roasted pumpkin and bulgur wheat salad is inspired by the Tshivenda culture in celebration of our rainbow nation's diversity.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.
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
- freshly ground black pepper
- <h3>Balsamic, honey and orange dressing</h3>
- 65ml balsamic vinegar
- 30ml (2 tbsp) honey
- juice of 1 orange
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