bulghar wheat

A warming seasonal dish with a fusion of flavours, perfect for winter evenings

Butternut squash casserole

olive oil

onion,sliced

garliccloves, crushed

cumin seeds

paprika

sweet potato,cubed

red pepper,deseeded and chopped

butternut squash(about 550 grams/1lb 4 ounces), peeled and chopped

can chopped tomato

red wine

vegetable stock

bulgur wheat

spoonfuls Greek yogurt

cheddarcheese

In a large pan, heat the olive oil, then cook onion and garlic for 5-7 mins until the onion is softened. Add the cumin seeds and paprika, then cook for a further 2 mins. Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2 mins.

Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15 mins. Stir in the bulgur wheat, cover with a lid, then simmer for 15 mins more until the vegetables are tender, the bulgur wheat is cooked and the liquid has been absorbed.

Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.

This healthy vegetarian salad will keep for a few days in the fridge - perfect for busy families in need of quick suppers or packed lunches

Help-yourself grain fridge salad

finely grated zest and juice 2 lemons

tbsp extra virgin olive oil

tbsp clear honey

tbsp tahini

pouch of

chickpea

pomegranate

cherry tomatoes (a mix of red and yellow looks attractive), halved

mint

almonds

spring onions

pack feta

In a large bowl or sealable container, whisk the lemon zest and juice, oil, honey, tahini and some seasoning. Squeeze the grain pouch to separate the grains, then tip into the bowl along with the chickpeas, pomegranate seeds, tomatoes, herbs, almonds, spring onions and half the feta.

Toss everything together in the bowl to coat in the dressing, then crumble over the remaining feta. Serve in bowls straight away, or cover the container and put in the fridge. Eat within 3 days.

Try making this tasty chicken salad with bulgur wheat and courgette during the week for an easy midweek meal. It's ideal for serving a small crowd.

Shredded chicken salad

chicken thighs

garlic

courgette

parsley

dill

crème fraîche or Greek yogurt

Dijon mustard

tbsp cider vinegar

Heat oven to 200C/180C fan/gas 6. Toss the chicken in a large roasting tin with 1 tbsp oil and the garlic, season well and bake for 35 mins until cooked through and browned a little.

Meanwhile, cook the bulgur wheat following pack instructions. Drain, tip in a bowl, pour in the rest of the oil to stop it sticking together, then set aside. Whisk the dressing ingredients with a splash of water (it should be runny enough to drizzle), and season to taste.

When the chicken is cooked, squeeze the garlic cloves out of their skins into the tin. Leave the chicken to cool a little, then shred with a fork. Add the bulgur wheat, courgette ribbons and herbs to the tin. Toss together well, coating everything in the juices in the tin. Transfer to a serving dish and drizzle over the dressing to serve.

Top 3 bulghar wheat recipes from across the web

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Top Tags

Butternut squash casserole

Help-yourself grain fridge salad

Shredded chicken salad

Top 3 bulghar wheat recipes from across the web

The most viewed bulghar wheat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Butternut squash casserole

Help-yourself grain fridge salad

Shredded chicken salad

The most viewed bulghar wheat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine