Grilled Pumpkin, Tofu & Bulgar salad.

• Ingredients…
  • 2 ¼ cup (500g) pumpkin, cubed
  • 1 tsp. sweet paprika
  • 1 tsp. chili powder
  • 2 tsp. dried rosemary
  • 1 tbsp. olive oil
  • 1 tbsp. honey
  • 1/3 cup (40g) walnuts, chopped
  • 1/4 cup (55g) of bulgur wheat
  • few handfuls spinach
  • 2/3 cup (80g) tofu, drained
  • 1 tbsp. balsamic glaze

   

What you need to do…

Heat the oven to 200C (400° F).

Season the pumpkin with salt and pepper, paprika powder and rosemary. Cover well with olive oil and honey.

Put the pumpkin on a baking tray lined with paper. Bake in the oven for about 20 minutes, halfway through cooking time add the walnuts and drained tofu. 

Place the bulgur into a small pot, and add 3/4 cup of water, season with salt and bring to boil. Simmer under cover for about 20 minutes until tender, and the liquid is absorbed.

Add the cooked bulgar to the roasted pumpkin on the baking tray and mix, collecting the whole flavour from the roasted pumpkin. Add the spinach and mix well.

Divide onto plates, season with freshly ground pepper and drizzle with balsamic glaze. This dish can be served warm or cold.

Nutrition per serving:

360 kcal        

22g Fats

38g Carbs       

10g Protein

Serves: 2

Prep: 10 mins

Cook: 20 mins

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