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Bulgur wheat, chickpea and roasted pumpkin salad with gooseberry dressing

Name: Bulgur wheat, chickpea and roasted pumpkin salad with gooseberry dressing
Cook time: 1 h
Yield: 4
Ingredients: Gooseberry dressing; 155g gooseberries; 60ml (¼ cup) orange juice; 15ml (1 tbsp) red wine vinegar; 15ml (1 tbsp) double-cream yoghurt; 15ml (1 tbsp) olive oil; salt and freshly ground black pepper, to taste; Salad; 500g butternut, peeled and cut into thin wedges; 3 sprigs fresh thyme; 15ml (1 tbsp) olive oil; 5ml (1 tsp) garlic, finely chopped; 5ml (1 tsp) honey; 200g bulgur wheat; 500ml (2 cups) chicken stock; 1 fresh bay leaf; 1 x 400g tin chickpeas, drained; 155g gooseberries, some halved and some left whole; ½ (about 90g) red onion, peeled and finely chopped; 125g ricotta; 50g salted cashews; handful microherbs, to serve

November 10, 2013 (Last Updated: January 11, 2019)

Recipe by Illanique van Aswegen

A beautiful and vibrant salad packed with texture and exciting flavours.

Print Recipe

Bulgur wheat, chickpea and roasted pumpkin salad with gooseberry dressing

Serves: 4

Cooking Time: 1 hour

Ingredients

Gooseberry dressing
155g gooseberries
60ml (¼ cup) orange juice
15ml (1 tbsp) red wine vinegar
15ml (1 tbsp) double-cream yoghurt
15ml (1 tbsp) olive oil
salt and freshly ground black pepper, to taste
Salad
500g butternut, peeled and cut into thin wedges
3 sprigs fresh thyme
15ml (1 tbsp) olive oil
5ml (1 tsp) garlic, finely chopped
5ml (1 tsp) honey
200g bulgur wheat
500ml (2 cups) chicken stock
1 fresh bay leaf
1 x 400g tin chickpeas, drained
155g gooseberries, some halved and some left whole
½ (about 90g) red onion, peeled and finely chopped
125g ricotta
50g salted cashews
handful microherbs, to serve

Instructions

Preheat the oven to 200°C.

For the dressing, purée the gooseberries, orange juice, vinegar and yoghurt in a food processor. Add the 15ml (1 tbsp) olive oil in a steady stream, while the motor is running. Season to taste and refrigerate until ready to use.

For the salad, toss the butternut, thyme, 15ml (1 tbsp) olive oil, garlic and honey together. Season to taste, arrange on a baking tray and roast until tender, 20 – 25 minutes. Allow to cool.

Bring the bulgur wheat, stock and bay leaf to a boil. Reduce the heat and simmer over medium heat for 10 minutes. Remove from heat and cover with a lid, 5 minutes, before using a fork to loosen the grains. Stir in the chickpeas and allow to cool.

To assemble the salad, combine the bulgur wheat and chickpea mixture with the gooseberries and chopped onion. Add the salad dressing and toss to combine. Scatter the pumpkin, chunks of ricotta and cashews on top and garnish with microherbs. Serve with extra dressing on the side.