We’re big fans of an easy-to-make, warm winter salad and this one ticks all the boxes! With our herby, lemony, spicy Chermoula Paste, the dressing is also one to save and share (it soaks into the bulgar wheat so beautifully, and would do the same for couscous or any lentils or grains).
Take this one to a family braai; serve it with a roast chicken, or enjoy it as a main meal with a fresh baguette and butter.
Virtual hugs & kisses
2 lemons, juiced
2 Tbsp Pesto Princess Chermoula Paste
2 Tbsp olive oil (plus extra to roast and drizzle)
1 red onion, finely diced
1 butternut, peeled, deseeded and cut into 3cm chunks (± 500g)
2 cups bulgar wheat, cooked
1 Tbsp fresh coriander, chopped
50g pumpkin seeds, toasted
1 cucumber, sliced
2 handfuls rocket
100g goat’s cheese
1. To make the dressing, combine the lemon juice, Pesto Princess Chermoula Paste and olive oil in a large mixing bowl. Add the red onion.
2. Heat the oven to 180°C. Place the butternut on roasting tray, season well and drizzle with olive oil. Roast for 30 minutes or until golden.
3. Add the cooked bulgur wheat to the dressing along with the fresh coriander, pumpkin seeds and cucumber. Gently combine and adjust seasoning to taste.
4. Top with roasted butternut, goat’s cheese and rocket. Serve in a large platter or bowl with a good drizzle of olive oil.
Photography, Recipes and Styling by Michelle Parkin.