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.
- 35 mins cooking
- Serves 2
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Ingredients
Pumpkin tabbouleh
- 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
Pumpkin tabbouleh
- 1Preheat oven to 220°C. Line an oven tray with baking paper.
- 2Combine pumpkin and onion on tray; drizzle with olive oil. Bake 20 minutes or until tender. Cool; transfer to a large bowl.
- 3Meanwhile, 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.
- 4Combine parsley and tomatoes with pumpkin and cracked wheat mixture.
- 5Combine lemon juice and garlic, drizzle over tabbouleh; toss gently to combine.
