Spiced Butternut Salmon Bulgur Bowl

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 220°C/200°C fan/gas mark 7. Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut widthways into 1cm slices. Pop the butternut slices onto a large lined baking tray. Drizzle with oil, sprinkle over the Central American style spice mix, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast the butternut on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.

Step 2

Halfway through cooking, add the salmon to the same tray, skin-side down. Season. Roast, 10-15 mins. Meanwhile, halve, peel and thinly slice the red onion. Halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel. Pop into the oven and roast until soened, 15-18 mins.

Step 3

Meanwhile, heat a drizzle of oil and melt a knob of butter (if you have any) in a medium saucepan on medium heat. Once hot, add the onion and stir-fry until softened, 8-10 mins. Pour in the water for the bulgur (see pantry for amount), stir in the vegetable stock paste and bring to the boil. Stir in the bulgur wheat, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Step 4

Meanwhile, roughly chop the coriander (stalks and all). In a small bowl, combine the hot sauce and half the honey (see pantry for amount). Set aside.

Step 5

When the butternut is ready, remove the tray from the oven and drizzle over the remaining honey (see pantry for amount). Toss to coat. Fluff up the bulgur with a fork and stir through half the coriander and roasted tomatoes (discard any leftover juices in the foil).

Step 6

Share the bulgur between your bowls. Top with the salmon fillets and roasted butternut, then drizzle over the honey hot sauce. Crumble over the Greek style salad cheese. Dollop on the soured cream and sprinkle the remaining coriander to finish.