Meatless Monday: Squash, orange, mint and rocket tabbouleh

This week's recipe gave me a chance to use some of the rocket that we planted back in the autumn (see 'Organic gardening update - the winter vegetable garden'- and which is now ready to harvest. Bulgar wheat, unlike wheat is gluten free (I will be talking more about gluten in a future post). The recipe below would also make a great packed lunch.

Serves 2
You will need 

300g squash, peeled and roasted
80g bulgar wheat
1 medium carrot, grated
1 orange, peeled and divided into segments
few mint leaves, chopped
40g cashews
6 dates, pitted
handful rocket
50g pomegranate seeds

For the dressing
1 tbsp lemon 
Juice 1/2 orange
1 tsp stevia
1 tbsp sesame oil

Place the bulgar wheat in a saucepan, cover with water and bring to the boil. Reduce heat to simmer and cook for 25 minutes until most of the water is absorbed. Drain off any remaining water.
Dice the roasted squash and add to the bulgar wheat. Add the grated carrot, orange segments, chopped mint leaves, cashews and dates.  
Mix the ingredients for the dressing and pour over. Divide between two bowls and top with rocket and pomegranate seeds. Serve cold.

Janet x

Recipe Copyright © 2016 40plusandalliswell

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