Butternut Tabbouleh

A delicious and filling Vegetarian salad.


  • 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

Final Finish

  • 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

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.

Ina's Tip

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

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