Ingredients:
1 cup Uncooked Bulgar Wheat (or you can use quinoa)
1/2 Butternut Squash
Large Handful Salad Leaves
1 cup Chopped Cherry Tomatoes
1 tsp Dried Mixed Herbs
1 tsp Paprika
1/4 cup Pumpkin Seeds
Handful Fresh Coriander
Instructions:
1. Peel the skin from the butternut squash and chop into about 1 inch thick chunks. Steam for about 20 minutes or until soft.
2. Cook the buckwheat according the the instructions and allow to cool.
3. When the buckwheat and butternut squash are cool, transfer to a large bowl and stir in all the remaining ingredients.
Tip: Use any vegetables/toppings you desire
[Photo via@coniacevedofuster; recipe via @ Niomi Smart Blog]
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