Bulgur Salad with Butternut Squash and Feta

Lets start the week on a light and healthy note with the salad containing delicious roasted butternut squash, bulgur and fresh baby spinach. The addition of acidic feta pairs beautifully with the sweetness of the butternut.

Serves 2

1,2kg butternut squash
30g harissa
100g bulgur
2 limes
1 red onion
75g feta
1 small bunch coriander
150g baby spinach
50g pumpkin seeds
6 tablespoons olive oil
salt and pepper

Preheat the oven to 200° C. Peel the butternut, remove the seeds and cut into 3 cm pieces. Transfer to a roasting dish and mix with the harissa, 3 tablespoons olive oil, salt and pepper. Roast in the oven for 30 minutes. Once cooked, remove from the oven and allow to cool slightly.

Place the bulghar in a pot and add enough water until the bulghar is covered. Bring to the boil, turn down the heat and simmer gently for about 15 minutes. Drain off the excess water and cool slightly.

Finely chop the onion and coriander. Squeeze the juice of 1 lime into a bowl and add the chopped onion. Allow to stand for 5 minutes. Add the bulghar, crumbled feta, pumpkin, coriander and spinach to the bowl. Season with salt and pepper.

Roast the pumpkin seeds in a dry frying pan for 2-3 minutes. Finely chop half the seeds and add to a bowl with the juice of the remaining lime and 3 tablespoons olive oil. Season with salt and pepper. Scatter the salad with the whole seeds and spoon the dressing over.



voor 2 personen

1,2kg flespompoen
30gr harissa
100gr bulgar
2 limoenen
1 rode ui
75gr feta
1 klein bosje koriander
150gr jonge spinazie
50gr pompoenzaadjes
6 eetlepels olijfolie
zout en peper

Verwarm de oven voor op 200 °C. Schil de flespompoen, verwijder de zaadjes en snijd in stukjes van 3 cm. Zet ze in een ovenschaal en meng met de harissa, 3 eetlepels olifolie, zout en peper. Rooster voor 30 minuten in de oven. Laat iets afkoelen.

Doe de bulgar in een pannetje en voeg water toe totdat de bulgar onder staat. Breng aan de kook, laat 15 minuten zachtjes koken en giet af. Laat het licht afkoelen.

Snijd de ui in kleine blokjes en hak de koriander fijn. Doe het sap van een limoen in een kom en voeg het gesneden uitje toe en laat dit 5 minuten staan. Voeg de bulgar, gekruimelde feta, pompoen, koriander en spinazie toe. Breng op smaak met zout en peper.

Rooster de pompoenzaadjes in een droge koekenpan voor 2 tot 3 minuten. Hak ½ van de zaadjes fijn en doe het in een kommetje. Voeg de resterende limoensap en olijfolie toe aan de gehakte zaadjes en breng op smaak met zout en peper. Bestrooi de salade met de hele zaadjes en lepel de dressing erover heen.

Pumpkin and Chorizo Soup

This soup can easily made vegetarian by omitting the chorizo and replacing it with a little smoked paprika when adding the butternut squash.

Serves 4

1 – 2 butternut squash weighing 1,5 kg
250 g chorizo
3 cloves garlic
2 tins tomato cubes
1 tin black beans
2 vegetable stock cubes

Peel the butternut squash, remove the seeds and cut into cubes. Finely chop the shallots and garlic cloves. Remove the skin from the chorizo and cut into ½ cm cubes. Dissolve the stock cubes in 2 liters of boiling water.

Heat a pan with 3 tablespoons olive oil over medium heat and fry the chorizo for 2 minutes. Scoop out of the pan and drain on a piece of kitchen paper. Add the garlic to the chorizo oil and fry for 1 minute.

Sweat the shallots in the chorizo oil. Add the butternut and fry for 2 minutes. Add the tinned tomatoes and stock. Bring to the boil and simmer gently until the squash is tender.

Blend the soup with a stick blender until smooth and season with salt and pepper. Drain the beans and add to the soup to warm through. Spoon the soup into bowls, sprinkle over the chorizo and and drizzle with a little olive oil.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

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