Sarah Graham’s Bulgur Wheat with Spiced Pumpkin and Gremolata

Name: Bulgur Wheat with Spiced Pumpkin and Gremolata
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Cuisine: International
Ingredients: 1/2 small pumpkin (de-seeded and cut into wedges); 1 tbsp olive oil; 1 tsp honey or maple syrup; 1 tsp ground coriander; 1 tsp dried thyme; Salt; Freshly ground black pepper; 1/2 cup bulgur wheat; 1 cup loosely packed fresh parsley; 1 clove garlic; 1 tsp lemon zest; 1 tbsp lemon juice; 1/4 cup olive oil; Pinch of salt

Sarah Grahamʼs Bulgur Wheat with Spiced Pumpkin and Gremolata recipe tastes incredible. See ingredients & method below.

This hearty goodness bowl is brilliant for cooler weather, and shows off plant-based eating at its best.

This is nourishing, delicious and beautiful to look at. Feel free to swap out the pumpkin for any favourite roasted veg and make sure you double up the dressing because you’ll want to add it to so many other dishes during the week. ... More

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Pairs with

Pinot Noir

Sauvignon Blanc

Bulgur Wheat with Spiced Pumpkin and Gremolata

Media Credit: Henk Hatting

Ingredients

For the Bulgur Wheat with Spiced Pumpkin

1/2 small pumpkin (de-seeded and cut into wedges)
1 tbsp olive oil
1 tsp honey or maple syrup
1 tsp ground coriander
1 tsp dried thyme
Salt
Freshly ground black pepper
1/2 cup bulgur wheat

For the Gremolata

1 cup loosely packed fresh parsley
1 clove garlic
1 tsp lemon zest
1 tbsp lemon juice
1/4 cup olive oil
Pinch of salt

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Method

Tips

Preheat oven to 190°C fan-forced (210°C conventional).
Add the pumpkin to a large shallow baking tray, drizzle over the honey and olive oil, sprinkle over the spices, season with salt and pepper and then using your hands mix everything together until the pumpkin is well coated. Place in the oven and cook until golden and tender, about 35 minutes.
Meanwhile, add the bulgur wheat to a medium-sized bowl and pour over 1 cup of just boiled water. Cover with a tea towel and leave to stand until the water has been absorbed and the bulgur can be easily fluffed with a fork.
To make the Gremolata, finely chop the garlic and parsley on a chopping board, then add to a small bowl with the remaining ingredients and mix together. Set aside until serving.

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