A delicious and filling Vegetarian salad recipe for Butternut and Lentil Tabbouleh

1 kg butternut, peeled and cubed
¼ cup (60 ml) olive oil
2 t (10 ml) Ina Paarman’s Vegetable Spice
2 T (30 ml) Ina Paarman’s Vegetable Stock Powder
3 cups (750 ml) brown lentils
3 cups (750 ml) Bulgar wheat
1 cup (250 ml) Ina Paarman’s Reduced Oil Greek Dressing
4 cloves of garlic, crushed
Ina Paarman’s Garlic Pepper Seasoning
½ cup (125 ml) chopped mint
½ cup (125 ml) chopped Italian parsley
¼ cup (60 ml) origanum
1 medium red onion, finely chopped

Final Finish:
2 tubs (400 g) Danish feta, cubed
425 g kalamata olives, pipped
100 g walnuts
zest of 1 lemon
½ cup (125 ml) chopped parsley

How to
Adjust oven rack to the middle position and pre-heat the oven to 200°C.

Toss the butternut cubes with olive oil and Vegetable Spice.

Spread out on a rimmed baking sheet and bake for 30 – 35 minutes until soft and charring around the edges.

Keep on one side.

Measure 4 cups of water, the Vegetable Stock Powder and lentils into a biggish saucepan.

Boil for 8 minutes. Add the Bulgar wheat and cook for a further 12 minutes until done.

Decant into a colander and drain. Shake off any excess water and decant into a large mixing bowl.

Stir in the Dressing as well as the rest of the salad ingredients. Gently fold in the cooked butternut.

To Finish:
Dish Tabbouleh into a large platter and top with feta, olives, walnuts, lemon zest and chopped parsley.

Fork through gently.

Can be pre-prepared in advance.

If time permits cover the lentils with water and soak them overnight.


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