Bulgur wheat is our new favourite ingredient! We at Nom had never cooked with it before but we added it to the range after some customers requested it.
I tried it out mixed with roast veg and puy lentils and it came together really nicely for a warm salad.
Bulgur is a grain from the wheat family so is not gluten free. If you cook with other grains you can use it the same way. You could also use it instead of rice or pasta for a change. It’s firm and has a nutty taste.
The puy lentils keep their shape and are also firm, working well with the bulgur.
I’m a sucker for roasted cauliflower so chose this for the dish and the butternut squash adds a lovely sweetness. The veg ingredient are very loose though. You can use whatever you have to hand. Peppers and courgettes would work well too.
All of the parts can be done in advance so you can bring it together very quickly last minute.
- 1/2 butternut squash – chopped into large bite size pieces
- 1 small cauliflower – broken into florets
- 1tsp smoked paprika
- 1tsp cumin seeds
- 1/2tsp fine sea salt
- 2 tbsp Olive Oil
- 150g Bulgur wheat
- 150g Puy lentils
- Black or white sesame seeds
- Baby leaf spinach
- Heat oven to 200C/Gas 6
- For the roast veg: Combine the butternut squash, 1 tbsp oil, spices and salt in a large boil. Lay in one layer on a baking tray. Roast for 20 minutes. Then add the cauliflower, 1 tbsp oil and mix to cover the cauliflower in oil and spices. Roast for another 20-25 minutes until all veg is soft.
- Meanwhile cook the lentils and bulgur. Rinse the lentils first then place in a large pan of cold water. Bring to the boil and boil for 5 minutes (2 remove toxins), add the bulgur wheat and simmer with the lid on for 20 minutes. Drain.
Toast the sesame seeds gently in a dry frying pan until they start to pop.
Once it’s all cooked, mix together in your large bowl. Serve on a bed of baby spinach leaves and sprinkle the seeds on top.