Citrus and pumpkin bulgur salad

Ingredients

• 250 g Bulgur, dry
• 250 g Butternut squash
• 20 g Oilve oil
• 1 pcs Lemons
• 3 sprig Parsley, fresh
• 0.5 g Salt
• 0.05 g Black pepper, ground
• 1/2 pcs Orange

Method

1. Cut the pumpkin into small cubes, season with salt and pepper, drizzle with a little olive oil and bake in a preheated oven at 190 degrees.
2. Cook the bulgur until tender and cool under cold water.
3. Season with salt and pepper, grate the zest of a lemon and half an orange, squeeze in the juice of the lemon, pour in 2 tablespoons of olive oil and sprinkle with chopped parsley.
4. This dish (also) needs lots of parsley, so feel free to use it.
5. Drizzle with a little more olive oil at the end and serve.