You Will Need:

Main Dish

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 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

Ina’s Tip

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

Method:

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.