Butternut Squash Salad with Beetroot Dressing

Instructions

1. 1

   Heat oven to 190C/170C fan/gas 5. Place the squash on a baking sheet and toss with some olive oil, cumin, coriander, cinnamon and some seasoning. Roast for 30 mins or until golden and tender.

2. 2

   Put the bulgur wheat in a saucepan, cover with boiling water, then cook for 15 mins, drain and cool. Put half the lime juice in a small bowl and add the onion. Leave to sit for 5 mins, then add to the bulgur wheat along with the feta, cooled squash, coriander, olive oil, remaining lime juice and spinach.

3. 3

   In a frying pan, toast the pumpkin seeds for 3-4 mins or until they start popping in the pan.

4. 4

   Pop all the ingredients for the sauce into a blender and blend until smooth and creamy.

5. 5

   Spoon the bulgur wheat mix into the bottom of a serving dish. Layer on the butternut squash. Drizzle the hot pink beetroot sauce on top and sprinkle with the pumpkin seeds.