Roasted pumpkin on bulgur salad
very easy
45 mins
45 mins
Ingredients
- 200 g Bulgur
- 7-10 Tbsp Salt
- 100 g cherry tomatoes
- 4 Stem(s) Thyme
- 100 g Feta cheese
- 5 TABLESPOONS White wine vinegar
- 1/2 TEASPOON Honey Mustard
- 4 TABLESPOONS Olive oil
- 7-10 Tbsp Pepper
- 2-3 TABLESPOONS Honey
- 1 (approx. 600 g) Small Hokkaido pumpkin
- 50 g Walnut kernel halves
- 75 g Almond kernels with skin
Directions
- 1
Prepare bulgur in boiling salted water according to package instructions. Wash and halve the tomatoes. Wash thyme and shake dry. Crumble feta. Mix vinegar and mustard. Add 2 tbsp. oil and season to taste with salt, pepper and honey.
- 2
Drain the bulgur and rinse briefly in cold water. Mix bulgur and vinaigrette. Add tomatoes, feta and about half of the thyme leaves, season again. Chill the salad for about 1 hour.
- 3
Pumpkin wash, clean, halve and remove the seeds. Cut pumpkin halves into slices. Mix pumpkin slices and 2 tablespoons of oil and season with salt and pepper. Spread the slices on a baking tray and cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for about 20 minutes.
- 4
Coarsely chop the nuts and almonds. 2 tablespoons honey and mix with it. About 7 minutes before the end of the cooking time on the pumpkin and cook to the end.
- 5
Take the pumpkin out of the oven. Arrange salad and pumpkin slices on plates. Spread nuts over them and sprinkle with remaining thyme.
Nutrition Facts
630 kcal
59 g
34 g
17 g
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