Tabbouleh with smoked trout and roasted squash

Serves:

4

Ingredients

  • 320g/11oz deseeded butternut squash, cut into chunks

  • 3 tbsp olive oil

  • 200g/7oz/heaped/1 cup bulgur wheat

  • 320g/11oz cherry tomatoes, halved

  • 320g/11oz deseeded cucumber, diced

  • Handful of parsley, chopped

  • Handful of mint, chopped

  • Juice of 1 lemon

  • 175g/6oz smoked trout fillets, flaked

  • Salt and freshly ground black pepper

Method

1. Preheat the oven to 200°C/400°F/Gas 6. Put the squash in a baking dish, drizzle with 1 tbsp of the oil, season with salt and pepper and toss to coat. Roast in the hot oven for about 25 minutes until tender.

2. Meanwhile, put the bulgur wheat in a heatproof bowl, season with salt and pour over boiling water to cover. Leave to stand for 20 minutes until tender, then drain well.

3. Add the tomatoes, cucumber and herbs to the bulgur wheat, drizzle over the lemon juice and remaining oil, season to taste with pepper and toss to combine.

4. Gently fold in the squash and smoked trout, check the seasoning and serve.

Bulgur...

...is made from steamed, hulled and cracked wheat berries. It is rich in insoluble fibre to help maintain a regular digestive system, and is also a good source of B vitamins, which are important for metabolism and the nervous system.

Tomato...

Probably the most outstanding feature of the tomato is its lycopene content – a phytochemical thought to help protect against various cancers, including those of the prostate, lung, bladder, cervix and skin.

Recipe taken from Natural Superfoods: 150 Nutrient-packed Recipes for Complete Health, Vitality and Healing by Susannah Blake. Nourish Books, 2015. Paperback. RRP £12.99. Commissioned photography by Simon Smith and Toby Scott

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