Bulghur salad with pomegranate & roasted pumpkin

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This delicious recipe comes from the book Arabia at your home by  Merijn Tol and Nadia Zerouali . A book full of tasty Arabic-Mediterranean recipes, published by Kosmos Uitgevers and for sale for € 29.95.

For 6-8 people:

  • 300 grams (whole wheat) bulgur
  • Lemon juice
  • Fresh green olive oil
  • 1 small butternut squash
  • Mild olive oil
  • Seeds of 1 pomegranate
  • 1 bunch of spring onion
  • 1 bunch parsley
  • 75 grams of pistachios

Another one in the series ‘delicious bulghur salads’. This is earthy, spicy and fresh and an ideal side salad. Actually you don’t need anything else. Once again it does well as a showpiece on an Arabia buffet.

Prepare the bulgur according to the directions on the side of the package. Mix the bulghur with a few tablespoons of lemon juice and a good splash of fresh green olive oil. Preheat the oven to 200°C.

Halve the butternut squash, remove the seeds and cut into thin halves, place on a baking tray, sprinkle with salt, drizzle with some mild olive oil and roast until golden brown for about 10 minutes.

In the meantime, peel the pomegranate: cut out the crown and break open the pomegranate by placing your thumbs in it. Peel the seeds and make sure that the white skins do not come along. Finely chop the spring onion and parsley. Roast the pistachios in the hot oven until golden brown, let them cool and roughly chop.

Mix the bulghur with the pumpkin, parsley, spring onion, pistachios and pomegranate seeds and season well with some lemon juice, olive oil and salt.

Source: Culy by culy.nl
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