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delicata squash + lime tabbouleh

kept bygrapesx2
recipe bythefirstmess.com
Notes: 

Make sure you let the cooked bulgur cool down completely before tossing it with all of the other ingredients to avoid major grain-clumping. Feel free to use quinoa or millet for a very similar gluten-free option too. Don’t eat grains? Try some cauliflower pilaf technique. Also, I recognize that some limes might be more juicy or pith-y than others, so in light of this I have some suggestions for whole lime vinaigrette success/trouble shooting. First, zest the lime onto a cutting board, aiming to only grate off the green part (the white/pith is rather bitter). From here, cut it in half and squeeze the juice into your blender. Add a 1/2 teaspoon of the zest to start and go from there. You might want more if you like the fragrance/essential oils of the peel.

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Ingredients: 

salad:
1 medium delicata squash, split in half lengthwise, seeds removed
2 tbsp grapeseed oil
1 tsp ground coriander
1 tsp sea salt
black pepper
1 cup dry bulgur
5-6 roma-sized tomatoes, cut into small wedges
8 sprigs flat leaf parsley, leaves chopped roughly
8 sprigs mint, leaves chopped roughly

vinaigrette:
1 lime, halved and chopped into smaller pieces (preferably a juicy one)
1 clove of garlic, peeled
1 tbsp agave nectar
1/3 cup grapeseed (or olive) oil
1/3 cup water
salt and pepper


 

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