Pumpkin, eggplant and bean salad
This roast pumpkin salad recipe is a great side dish or it can be a meal on its own. Filling, nourishing and delicious. It takes less than an hour to make too.
SERVES4
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
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Follow our video guide to find out how to make the recipe
Method
- Mix the red onion with the vinegar and leave to marinate for at least 30 minutes or overnight
- Pre-heat oven to 225°C
- Place pumpkin and eggplant in a roasting dish and mix with oil
- Roast for approximately 15-20 minutes or until soft
- Remove from oven and allow to cool
- Place the bulgur wheat in a bowl and pour over boiling water, cover and leave to sit for at least ten minutes
- Mix cooked pumpkin and eggplant with swollen bulgur and remaining ingredients
- Serve immediately or refrigerate until ready to serve.
- 1/2red onion, thinly sliced
- 2 tbspwine or white vinegar
- 2 cupsdiced pumpkin, (1cm)
- 1eggplant, diced (1cm)
- 2 tbspvegetable oil
- 1/2 cupbulgur wheat
- 1/2 cupboiling water
- 1 cankidney beans, drained and rinsed
- 1 canchickpeas, drained and rinsed
- 1 cuphalved cherry tomatoes
- 1 cupchopped parsley
- 2 tbsplemon juice
- 2 tbspolive oil
Per serve
- Energy1554kJ
- Total Fat17.9g
- Saturated Fat3.0g
- Total Carbohydrate53.1g
- Sugars9.1g
- Dietary Fibre17.4g
- Sodium326mg
- Protein13.2g
Follow our video guide to find out how to make the recipe
Method
- Mix the red onion with the vinegar and leave to marinate for at least 30 minutes or overnight
- Pre-heat oven to 225°C
- Place pumpkin and eggplant in a roasting dish and mix with oil
- Roast for approximately 15-20 minutes or until soft
- Remove from oven and allow to cool
- Place the bulgur wheat in a bowl and pour over boiling water, cover and leave to sit for at least ten minutes
- Mix cooked pumpkin and eggplant with swollen bulgur and remaining ingredients
- Serve immediately or refrigerate until ready to serve.
Ingredients
- 1/2red onion, thinly sliced
- 2 tbspwine or white vinegar
- 2 cupsdiced pumpkin, (1cm)
- 1eggplant, diced (1cm)
- 2 tbspvegetable oil
- 1/2 cupbulgur wheat
- 1/2 cupboiling water
- 1 cankidney beans, drained and rinsed
- 1 canchickpeas, drained and rinsed
- 1 cuphalved cherry tomatoes
- 1 cupchopped parsley
- 2 tbsplemon juice
- 2 tbspolive oil
Ingredients
- 1/2red onion, thinly sliced
- 2 tbspwine or white vinegar
- 2 cupsdiced pumpkin, (1cm)
- 1eggplant, diced (1cm)
- 2 tbspvegetable oil
- 1/2 cupbulgur wheat
- 1/2 cupboiling water
- 1 cankidney beans, drained and rinsed
- 1 canchickpeas, drained and rinsed
- 1 cuphalved cherry tomatoes
- 1 cupchopped parsley
- 2 tbsplemon juice
- 2 tbspolive oil
Nutrition Facts
Per serve
- Energy1554kJ
- Total Fat17.9g
- Saturated Fat3.0g
- Total Carbohydrate53.1g
- Sugars9.1g
- Dietary Fibre17.4g
- Sodium326mg
- Protein13.2g
Follow our video guide to find out how to make the recipe
Method
- Mix the red onion with the vinegar and leave to marinate for at least 30 minutes or overnight
- Pre-heat oven to 225°C
- Place pumpkin and eggplant in a roasting dish and mix with oil
- Roast for approximately 15-20 minutes or until soft
- Remove from oven and allow to cool
- Place the bulgur wheat in a bowl and pour over boiling water, cover and leave to sit for at least ten minutes
- Mix cooked pumpkin and eggplant with swollen bulgur and remaining ingredients
- Serve immediately or refrigerate until ready to serve.
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