Roasted pumpkin on bulgur salad

Ingredients

Directions

1. 1

   Prepare bulgur in boiling salted water according to package instructions. Wash and halve the tomatoes. Wash thyme and shake dry. Crumble feta. Mix vinegar and mustard. Add 2 tbsp. oil and season to taste with salt, pepper and honey.

2. 2

   Drain the bulgur and rinse briefly in cold water. Mix bulgur and vinaigrette. Add tomatoes, feta and about half of the thyme leaves, season again. Chill the salad for about 1 hour.

3. 3

   Pumpkin wash, clean, halve and remove the seeds. Cut pumpkin halves into slices. Mix pumpkin slices and 2 tablespoons of oil and season with salt and pepper. Spread the slices on a baking tray and cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for about 20 minutes.

4. 4

   Coarsely chop the nuts and almonds. 2 tablespoons honey and mix with it. About 7 minutes before the end of the cooking time on the pumpkin and cook to the end.

5. 5

   Take the pumpkin out of the oven. Arrange salad and pumpkin slices on plates. Spread nuts over them and sprinkle with remaining thyme.