Harissa salmon and cardamom squash with lime and coriander bulgur wheat

Name: Harissa salmon and cardamom squash with lime and coriander bulgur wheat
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Moroccan, African
Ingredients: 1 tsp black peppercorns; 6 green cardamom pods, seeds only; 1 butternut squash, peeled and cut into 2cm/¾in wedges; 2 red onions, cut into quarters; 5cm/2in piece fresh root ginger, peeled and finely grated; 2 tsp ground cumin; 1 tbsp brown sugar; 2 tbsp olive oil; 1 tsp sea salt flakes; 200g/7oz bulgur wheat, rinsed; 400ml/14fl oz vegetable stock, just boiled; 250g/9oz Tenderstem broccoli; 15g/½oz fresh coriander, finely chopped; ½ lime, zest and juice; 2 tbsp extra virgin olive oil; 200g/7oz pomegranate seeds; 4 salmon fillets; 1½ tbsp rose harissa paste; 1 tbsp pine nuts, roughly chopped; 1 tbsp pumpkin seeds, roughly chopped; 1 tbsp panko breadcrumbs; 1 tsp olive oil; ½ tsp sea salt flakes; 60g/2¼oz tahini; 1 lemon, juice only; 1 tsp sea salt flakes, plus extra if preferred; freshly ground black pepper

Instructions

Prep:30minCook:1h

Packed with veggies and full of flavour, this dinner is cooked completely in the oven – leaving you free to do other jobs and cutting down on washing up!

Updated at: Sat, 25 Jan 2025 11:10:39 GMT