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Sumac Roasted Squash & Bulgur Wheat Salad with Preserved Beldi Lemons, Pomegranate and PArlsey

Sumac Roasted Squash and Bulghar Wheat Salad

Known for its tartness, sumac contrasts well with sweet Butternut squash and helps balance the flavour profile of the Sumac Roasted Squash.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 4
Course: Salad
Cuisine: Moroccan
Ingredients Method

Ingredients
  

For the Roasted Squash
  • 1 Tsp Sumac
  • ½ Tsp Cumin Seeds
  • ½ Tsp Paprika
  • ½ Tsp Dried Oregano
  • 1 Butternut Squash Cut into Wedges
  • 2 Tbsp of Olive Oil
  • Salt / Pepper to taste
For the Bulgur Wheat
  • 200 g Bulgur Wheat
  • 1 Tbsp Tomato Paste
  • 1 Tsp Smoked Paprika
  • 2 Preserved Beldi Lemon Halved
  • 300 ml cold water
To Build
  • 2 Tbsp Fresh Parsley Finely Chopper
  • 50 g Sun Dried Cherry Tomatoes Drained
  • Seeds from ½ Pomegranate

Method
 

  1. Preheat the oven to 200C or 180C Fan 0r 400F or Gas 6
  2. In a bowl, add the butternut squash wedges and mix with sumac, cumin seeds, paprika, dried oregano, salt to taste, and pepper to taste. Drizzle with olive oil and mix again. Lay the wedges on a flat tray and bake for 20 to 30 minutes, turning once until the wedges are tender. Once, cooked, set aside to cool.
  3. Meanwhile, make the bulgur wheat by placing it in a saucepan with tomato paste, smoked paprika, preserved lemons, and salt to taste. Mix well, then cover with water. Gently bring to the boil, reduce to a simmer and cover. Cook for 10-12 minutes until all the water has been absorbed. Fluff with a fork, then set aside to cool.
  4. To build the salad, mix the bulgur wheat with the cherry tomatoes, and half of the parsley. Layer the squash and bulgur wheat in a salad bowl, then top with fresh parsley and pomegranates.