This is my second pumpkin based creation that I’ve devised with Knorr to combat food waste.
I love a warm winter salad and this recipe is a really modern way to enjoy roast pumpkin. Use any small pumpkin or squash. You can dust the pumpkin with smoked paprika or spices before roasting if you want. The Middle Eastern seven spices mix, baharat, is perfect for this. I use bulgar wheat but you could use couscous or quinoa too. The chicken stock pot from Knorr adds loads of flavour and makes this the perfect salad to serve with leftover roast chicken. It’s a great meal prep salad for making on a sunday for the week ahead and travels well in a lunchbox. Crumble over some feta for extra protein.
I use pomegranate seeds here, we only need seeds from half the pumpkin but they freeze really well so pop the seeds from the other half into a resealable container in the freezer. Dried cranberries are delcious on this salad too and give that fruity piquant flavour.
Loads of mint really brings this to life, I sometimes add coriander or parsley too, the more the merrier and it’ll be so full of flavour and taste great. #ad
Pumpkin Tabbouleh Salad
1 small pumpkin
2 red onions
2 tbsp. olive oil
1 Knorr Chicken stock pot
80g bulgar wheat
80ml boiling water
25g mint, parsley or coriander
½ pomegranate, arils removed
2 tbsp. Pistachio nuts, finely chopped
Preheat the oven to 200C. Cut the pumpkin in half. Scoop out the seeds. Cut each half into wedges. Drizzle a tray with olive oil and add the pumpkin and onion wedges. Place the onion in the middle of the tray so it doesn’t burn. Roast for 25 minutes till done. Set aside.
Place 1 Knorr Chicken Stock pot into a bowl. Add 80ml boiling water. Whisk till combined. Add the bulgur wheat. Stir with a fork then cover with a plate or cling film. Set aside for the grains to soak up the flavourful stock.
Meanwhile finely chop the mint. Add the mint leaves to the bulgur along with a squeeze of lemon juice and the seeds (arils) from half a pomegranate. Stir well to combine.
Divide the tabbouleh among 4 plates, top with the pumpkin and onion wedges and scatter with the chopped pistachio nuts.