Pumpkin, eggplant and bean salad

This roast pumpkin salad recipe is a great side dish or it can be a meal on its own. Filling, nourishing and delicious. It takes less than an hour to make too.

Pumpkin, eggplant and bean salad
SERVES4
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner

Method

  1. Mix the red onion with the vinegar and leave to marinate for at least 30 minutes or overnight
  2. Pre-heat oven to 225°C
  3. Place pumpkin and eggplant in a roasting dish and mix with oil
  4. Roast for approximately 15-20 minutes or until soft
  5. Remove from oven and allow to cool 
  6. Place the bulgur wheat in a bowl and pour over boiling water, cover and leave to sit for at least ten minutes
  7. Mix cooked pumpkin and eggplant with swollen bulgur and remaining ingredients
  8. Serve immediately or refrigerate until ready to serve.
  • 1/2 
    red onion, thinly sliced
  • 2 tbsp
    wine or white vinegar
  • 2 cups
    diced pumpkin, (1cm)
  • eggplant, diced (1cm)
  • 2 tbsp
    vegetable oil
  • 1/2  cup
    bulgur wheat
  • 1/2 cup
    boiling water
  • 1 can 
    kidney beans, drained and rinsed
  • 1 can 
    chickpeas, drained and rinsed
  • 1 cup
    halved cherry tomatoes
  • 1 cup
    chopped parsley
  • 2 tbsp
    lemon juice
  • 2 tbsp
    olive oil
Per serve
  • Energy
    1554kJ
  • Total Fat
    17.9g
  • Saturated Fat
    3.0g
  • Total Carbohydrate
    53.1g
  • Sugars
    9.1g
  • Dietary Fibre
    17.4g
  • Sodium
    326mg
  • Protein
    13.2g