Bulgur and butternut salad, a simple but very tasty starter idea. To be made at home or taken away from Iaia's catering counter during the month of December.
Olivia gives you her recipe, your turn now.
Cooking time: 1h30
Preparation time: 15min
1 big butternut squash
200g of bulgur
1 bunch of cilantro
The recipe, step by step
Preheat your oven to 160°C.
Start cooking the bulgur in salted water in a large saucepan.
While the bulgur is cooking, get the butternut squash and beets.
For the butternut, peel it and cut wide slices. Empty the centre and place the half-moons of butternut seasoned with salt, pepper and zaatar, on a baking sheet covered with parchment paper.
Wrap the beets in aluminium foil.
Bake butternut squash and beets for one hour.
When the bulgur is cooked, add lemon juice, olive oil, salt, pepper and cilantro. Mix and keep aside.
In a pan, toast the pumpkin seeds over high heat.
Dress the salad with the seasoned bulgur, pieces of cooked butternut squash and beets, crumbled goat cheese, grilled pumpkin seeds, pomegranates and a few sprigs of arugula.
Add the butternut squash and beets on top of the seasoned bulgur.
Crumble your piece of goat cheese for more yumminess and freshness.
Finish with a handful of pomegranates for a pop of colour.
This party starter recipe, simple and tasty, was created by Olivia, founder of Iaia.
Find all her seasonal dishes from Tuesday to Saturday.
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