Summary

Ingredients

• 150 g bulur
• water
• 0.5 ½ butternut squash (se)
• 1 tablespoon olive oil
• salt and pepper
• 1 onion (s)
• 1 bunch rocket
• 1 handful cranberries
• 2 cl lemon juice
• 6 cl olive oil
• 1 teaspoon honey
• Kernels (lettuce kernels)

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Instructions

1. Soak the bulgur in salt water. Halve the butternut squash, scoop out the stones and cut the pulp into cubes. Put the pumpkin cubes in a bowl and toss with olive oil and salt. Spread the cubes on a baking sheet and roast them at 200 ° C top / bottom heat for 10 minutes on the middle rack, browning on the top rack for the last five minutes.
2. Halve the onion and cut into rings, then fry them in a pan over medium heat for the entire cooking time of the pumpkin, the onion should be translucent and sweet. Wash the rocket, spin dry and add to the bowl with the cranberries.
3. For the dressing, mix the lemon juice with the pepper, honey and olive oil and set aside.
4. As soon as the pumpkin is ready, drain the bulgur as well. Then everything is mixed with the rocket, the dressing and the cranberries.
5. If necessary, add a salad seed topping to everything.