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Serves 4

Prep: 15 mins

Cook: 45 mins


500g butternut squash, cut into 2cm chunks

150g carrot, cut into 2cm chunks

1 large red onion, cut into 1cm chunks

200g bulgar wheat

600ml vegetable stock

50g spinach

40g pine nuts

parsley, roughly chopped

for the yoghurt dressing

200g natural yoghurt

half a cucumber, soft centre removed and grated

1 garlic clove, minced

salt & pepper to taste


preheat the oven to 200°C

place the butternut squash, onion and carrot in a baking tray and place in the oven for 45 minutes

put the bulgar wheat in a saucepan and add the vegetable stock. bring to the boil, cover and gently simmer for 10-12 minutes stirring occasionally. you want the bulgar wheat to absorb all of the liquid

meanwhile, mix together the yoghurt, garlic and cucumber, season to taste and put to one side

gently toast the pine nuts in a dry frying pan until slightly brown and put to one side

once the vegetables are cooked, take the tray out of the oven. add the spinach to the tray and pour over the bulgur wheat and mix everything together

serve in bowls and finish with the pine nuts, parsley and yoghurt


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