Warm bulgar wheat, roast squash and ricotta salad
"A limp assembly of lettuce and tomatoes simply won't cut it after you've tried this warm bulgar wheat, roast squash and ricotta salad. There's a fair amount of effort involved in de-seeding, peeling and cubing the butternut squash but those caramelised chunks are more than worth it."
Prep time:
15 min
Cook time:
55 min
Servings:
4 people
Health Score
High
Medium
Low
9.6 / 10
High score
Glycemic Index
Index
57
ModerateLoad
36
HighNutrition per serving:
| Calories | 360.33 kcal | 18% |
| Fat | 10.87 g | 16% |
| Carbs | 62.47 g | 24% |
| Sugars | 9.23 g | 10% |
| Protein | 10.12 g | 20% |
| Sodium | 58.74 mg | 3% |
| Fiber | 10.77 g | 38% |
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index 57 Moderate |
Glycemic Load 36 High |
Ingredients
1kg (2lb) butternut squash, peeled, seeded and cubed
1 red onion, cut into wedges
2 tbsp olive oil
2tsp dried thyme
125g (4oz) bulgar wheat
1 head broccoli, cut into florets
1 red chilli, deseeded and finely chopped
2tbsp balsamic vinegar
1 lemon, juiced
1 tbsp fresh ginger, grated
100g (3½oz) ricotta cheese
Directions
Read the directions for this recipe at Tesco Real Food
Related recipes
Tesco Real Food
Tesco Real Food
Tesco Real Food
Tesco Real Food
Sign in to save any recipe in the world and get personal recommendations
