Vegetable Spice, Vegetable Stock Powder, Reduced Oil Greek Dressing, Garlic Pepper Seasoning
You will need
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 Reduced Oil 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
2 tubs (400 g) Danish feta, cubed
425 g kalamata olives, pipped
100 g walnuts
zest of 1 lemon
½ cup (125 ml) chopped parsley
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.
