Warm bulgur, squash & feta salad with mint
Portions:
50Preparation Time:
Cooking Time:
Ingredients
60 cups (7 kg)
Arctic Gardens diced butternut squash
1 1/4 cups (312.5 mL) Olive oil
5 tbsp (75 mL) Coriander powder
3 1/2 tbsp (52.5 mL) Cumin powder
5 tsp (25 mL) Pepper
2 1/2 tbsp (37.5 mL) Salt
25 cups (3.5 kg)
Arctic Gardens Rustic Grain blend
4 cups (1 L) Pomegranate seeds
1 1/4 cups (312.5 mL) Mint, chopped
2 1/2 cups (625 mL) Feta cheese, crumbled
Dressing
1 1/4 cups (312.5 mL) Olive oil
1 1/4 cups (312.5 mL) Lemon juice
2 1/2 tsp (12.5 mL) Cumin powder
Salt and pepper to taste
2 1/2 cups (625 mL) Red onion, diced
Preparation
1. Preheat combi oven to 400°F (200°C).
2. In a large bowl, coat the frozen diced squash with oil, coriander, cumin, salt and pepper. Place on oiled or parchment-lined baking sheets and bake for 10-15 minutes, or until roasted. Set aside.
3. Preheat combi oven to 212°F (100°C) in steam mode. Pour Rustic grain blend into unperforated trays and bake 4-5 minutes. Set aside.
4. Prepare vinaigrette by mixing oil, cumin, salt and pepper to taste and diced red onion.
5. In a large bowl, mix the Rustic grain blend with the squash, dressing and pomegranate.
6. Divide between serving bowls and garnish with mint and feta on top.
* If using a conventional oven, adjust time accordingly, we recommend 20-25 minutes.
