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Autumn tabouleh
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Autumn tabouleh

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Autumn tabouleh

By Abigail Donnelly
4
Easy

Ingredients

  • 1 cup water
  • 200 g bulgur wheat
  • ¼ pumpkin
  • Olive oil
  • 1-2 T brown sugar
  • Sage leaves
  • 2 T mint, chopped
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • Butternut
  • Baby beetroots

Method

Bring water to a boil and add bulgur wheat. Remove from the heat and cover for 30 minutes, or until the bulgar wheat is swollen.

Preheat the oven to 180°C.

Slice pumpkin into thin wedges and place on a baking tray. Drizzle with olive oil and scatter with brown sugar and a handful of sage leaves.

Roast for 20 minutes, or until tender. Season the bulgur, then scatter with chopped mint, olive oil and lemon juice.

Serve with the butternut and boiled baby beetroots or one of these quick and easy beetroot recipes