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Autumn Pumpkin Salad

Veggie lunch so easy to make and on the table in 20 mins




Serves: 2 Time: 20 minutes

 

Ingredients

  • 500g pumpkin or butternut squash, cubed

  • 1 tsp paprika

  • 1 tsp chilli powder or flakes

  • 2 tsp rosemary

  • 1 tbsp olive oil

  • 1 tbsp honey

  • 40g walnuts

  • 55g bulgur wheat

  • Handful baby spinach

  • 80g tofu, drained

  • 1 tbsp balsamic glaze


Method

  1. Heat the oven to 200°C. Season the pumpkin with salt & pepper, paprika and rosemary. Then cover with the olive oil and honey. Throw onto a baking tray and bake for 20 mins. Half way through cooking, throw in the walnuts and drained tofu.

  2. Whack the bulgur into a small sauce pan with 180mls water and bring to a boil. Simmer with a lid on for 20 mins until tender and the liquid is absorbed.

  3. Add the cooked bulgur to the roasted pumpkin on the tray and mix well, letting the bulgur absorb all the flavour and juices from the tray.

  4. Divide between plates, add the spinach and drizzle over the balsamic vinegar.



 

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Rosie ❤️

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