Name: Pumpkin tabbouleh
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 200 gram chopped pumpkin; 1/2 spanish onion, sliced thickly; 1 teaspoon olive oil; 1/3 cup cracked wheat; 1 cup water; 1/2 cup fresh flat-leaf parsley; 180 gram halved cherry tomatoes; 2 tablespoon lemon juice; 1 clove garlic, crushed

Pumpkin tabbouleh

The addition of roasted pumpkin in this delicious tabbouleh dish adds a hearty, flavoursome note to this dish, making it filling enough to enjoy on it's own as a light lunch or as part of a big dinner spread.

Serves 2

Cook

35M

Ingredients

200 gram chopped pumpkin

1/2 spanish onion, sliced thickly

1 teaspoon olive oil

1/3 cup cracked wheat

1 cup water

1/2 cup fresh flat-leaf parsley

180 gram halved cherry tomatoes

2 tablespoon lemon juice

1 clove garlic, crushed

Method

1.Preheat oven to 220°C. Line an oven tray with baking paper.

2.Combine pumpkin and onion on tray; drizzle with olive oil. Bake 20 minutes or until tender. Cool; transfer to a large bowl.

3.Meanwhile, bring 1 cup water to the boil in a small saucepan. Add cracked wheat; reduce heat, simmer, covered, for 15 minutes or until tender. Remove from heat; stand 10 minutes. Cool; transfer to the bowl with vegetables.

4.Combine parsley and tomatoes with pumpkin and cracked wheat mixture.

5.Combine lemon juice and garlic, drizzle over tabbouleh; toss gently to combine.

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