RecipeStripper

Clean recipe · gousto.wiki

Warm Tenderstem Broccoli & Goats' Cheese Salad

This one's full of delicious, wholesome goodness. You'll toss bulgur wheat with roasted sweet potato, Tenderstem and sweet red onion petals. Top with goats' cheese rolled in toasted walnuts to serve.

Original recipe: gousto.wiki

Yield:
2 servings
Total:
30 min
Open cooking tools

Adjust servings, check off ingredients, and save a copy in the recipe reader.

Warm Tenderstem Broccoli & Goats' Cheese Salad

Ingredients

  1. 75g Bulgur Wheat
  2. 160g Butternut Squash Cubes
  3. Garlic Clove
  4. 25g Honey
  5. Red Onion
  6. 15ml Red Wine Vinegar
  7. 75g Soft Goats' Cheese
  8. 160g Tenderstem Broccoli
  9. 25g Walnuts

Instructions

  1. Preheat the oven to 220°C/ 200°C (fan)/ gas 7, and boil a kettleAdd your bulgur wheat to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta), bring to the boil over a high heat and cook for 7-9 min or until tender with a slight biteOnce cooked, drain and return to the potAdded chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min
  2. Meanwhile, add your butternut squash cubes to a large baking tray with a pinch of salt and a drizzle of olive oilTip: Cooking for 3 or more? Use 2 trays!Put the tray[s] in the oven and cook for an initial 5 min
  3. Meanwhile, peel and finely chop (or grate) your garlicChop your Tenderstem broccoli in halfPeel your red onion[s] and cut into quarters
  4. Add the onion quarters and halved Tenderstem broccoli to the tray[s] with a pinch of salt and a drizzle of olive oilReturn the tray[s] to the oven for 20 min or until all the veg is tender
  5. Meanwhile, add your walnuts to a separate baking tray and put them in the oven for 4-5 min or until they've toasted and darkened slightly in colourTip: Watch them like a hawk to make sure they don't burn!Once toasted, set the toasted walnuts aside to cool before chopping finely
  6. Meanwhile, combine your red wine vinegar, honey, chopped garlic (not a fan of raw garlic? Just add a little!), a very generous drizzle of olive oil and a pinch of salt in small bowl – this is your honey dressing
  7. Roll your goats' cheese in the chopped toasted walnuts – this is your nutty goats' cheeseAdd the cooked bulgur and honey dressing to the tray[s] with the roast vegetables and give everything a good mix up – this is your bulgur salad
  8. Serve the nutty goats' cheese over the bulgur saladEnjoy!