Griddled pumpkin with feta, pumpkin seeds and sage bulgur

Ingredients

For 1 serving

• Pumpkin300 g
• Feta50 g
• Pumpkin seeds10 g
• Bulgur50 g
• Fresh sage3 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: gluten, lactose,

In season: September – December

Method

1. Bring a pan of water to the boil, salt it and cook the bulgur over medium heat for 12 minutes, until tender; drain well.
2. Meanwhile heat a griddle or ridged pan over medium heat. Remove the seeds and fibres from the squash and cut it into slices about 1 cm thick, leaving the skin on if it is thin.
3. Grill the squash for 4 minutes per side, until tender and caramelised with dark lines; season with salt.
4. Toast the pumpkin seeds in a dry small pan over medium heat for 2 minutes, until they puff and pop; set aside.
5. In the same pan heat the extra virgin olive oil over medium heat with the sage leaves for 1 minute, until crisp; pour the flavoured oil and sage over the bulgur and toss.
6. Spoon the bulgur onto the plate, lay the squash on top and finish with the crumbled feta and pumpkin seeds.