Caramelized baked pumpkin with bulgur salad

Name: Caramelized baked pumpkin with bulgur salad
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 200 g Bulgur; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g cherry tomatoes; 1 Spring onion; 4 Stem/s Thyme; 100 g Feta; 5 TABLESPOONS White wine vinegar; 1 TEASPOON medium hot mustard; 1 TEASPOON liquid honey; 2 TEASPOONS liquid honey; 4 TABLESPOONS Olive oil; 1 small Hokkaido pumpkin (à approx. 600 g); 50 g Walnut kernels; 75 g Almonds (with skin); baking paper

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
65 mins

Ingredients

Servings: 4

200 g Bulgur
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g cherry tomatoes
1 Spring onion
4 Stem/s Thyme
100 g Feta
5 TABLESPOONS White wine vinegar
1 TEASPOON medium hot mustard
1 TEASPOON liquid honey
2 TEASPOONS liquid honey
4 TABLESPOONS Olive oil
1 small Hokkaido pumpkin (à approx. 600 g)
50 g Walnut kernels
75 g Almonds (with skin)
baking paper

Directions

1
Cook bulgur in boiling salted water according to package instructions. Wash and halve the tomatoes. Clean and wash spring onion and cut into fine rings. Wash thyme, shake dry and remove leaves. Crumble the feta. Mix vinegar, mustard, salt, pepper and 1 tsp honey. Fold in 2 tbsp. oil.
2
Drain the bulgur, rinse with cold water and drain. Mix with the dressing. Fold in tomatoes, onion rings, feta and half of thyme. Season to taste again. Cover the salad and chill for about 1 hour.
3
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line baking tray with baking paper. Wash and halve the pumpkin and scrape out the seeds with a tablespoon. Cut pumpkin halves together with the skin into slices. Mix with 2 tablespoons of oil and season with salt and pepper. Spread slices on the baking tray and cook in the hot oven for about 20 minutes.
4
In the meantime, roughly chop the nuts and almonds. Mix with 2 tablespoons honey. About 7 minutes before the end of the cooking time, spread on the pumpkin and finish cooking. Take the pumpkin out of the oven. Serve with the salad. Sprinkle with remaining thyme.