Grilled Pumpkin, Tofu & Bulgur Salad

Serves: 2

Prep: 10 mins

Cook: 20 mins

Ingredients

2 1/4 cup (500g) pumpkin, cubed

1 tsp. sweet paprika

1 tsp. chili powder

2 tsp. dried rosemary

1 tbsp. olive oil

1 tbsp. honey

1/3 cup (40g) walnuts, chopped

1/4 cup (55g) of bulgur wheat

few handfuls spinach

2/3 cup (80g) tofu, drained

1 tbsp. balsamic glaze

Nutrition Key

Kcal	Fats(g)	Carbs(g)	Protein(g)
360	22	38	10

*nutrition per serving

Directions

1. Heat the oven to 400°F (200°C).

2. Season the pumpkin with salt and pepper, paprika powder and rosemary. Cover well with olive oil and honey.

3. Put the pumpkin on a baking tray lined with paper. Bake in the oven for about 20 minutes, halfway through cooking time add the walnuts and drained tofu.

4. Place the bulgur into a small pot, and add ¾ cup of water, season with salt and bring to a boil. Simmer under cover for about 20 minutes until tender, and the liquid is absorbed.

5. Add the cooked bulgur to the roasted pumpkin on the baking tray and mix, collecting the whole flavour from the roasted pumpkin. Add the spinach and mix well.

6. Divide onto plates, season with freshly ground pepper and drizzle with balsamic glaze. This dish can be served warm or cold.