This wholesome bowl of autumnal goodness has everything you need for a nourishing meal — grains, roasted veg, the sweet pop of pomegranate seeds, fresh herbs, and a creamy-tangy dressing. Get it in ya!
2Cut the pumpkin into 3 wedges, then cut each wedge into half.
3Heat oil in a hot pan over high heat. Add pumpkin and leave to brown on each side before baking in the oven for 40 minutes, or until dark. Turn occasionally.
4In the meantime, grind the wattleseed to a powder in a mortar and pestle then add the garlic clove and salt and break it down to a paste. Add the tahini, sesame oil, lemon juice and gradually add the ice-cold water. Keep mixing until nice and smooth. Season with salt and pepper and set aside.
5Tear the leaves from the dill and roughly chop the leaves of the parsley.
6Bring stock up to the boil. Place the cracked bulgar wheat in a bowl and pour boiling stock over the wheat, stir quickly, place a lid on top and let sit for 5–10 minutes, or until the liquid has been absorbed and the wheat has softened.
7Take the lid off, add the roasted almonds and currants, and mix together with the oil, salt and pepper to taste.
8Place the bulgar wheat at the bottom of a large serving platter. Top with the pumpkin and the tahini dressing, pomegranate seeds and herbs.
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full
of inspiring tips and delicious plant-based recipes to help you cut out or cut back on meat, dairy and
eggs. Be part of a growing trend towards a kinder, more compassionate world!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.