Thanks to last year’s growing, we still have a few squashes left on top of the dresser in the kitchen but it’s time to start using them up before they rot. Thanks to their hard skins, squashes will generally store for 5 months or so. This is a delicious salad – the flavour of the squash really is superb, bringing an incredible sweetness to any dish it graces and I love the crunchy nuttiness of bulgar wheat.
Peel the squash and chop it into 1cm dice. Toss it in 1tbsp of the olive oil, and roast for 20-30 minutes at 200°C (Gas Mark 6 / 400°F), until it is soft and just beginning to crisp up. Meanwhile, boil a panful of water and dissolve the stock cube. Add the bulgur wheat, and turn off the heat. Cover the pan, and leave the bulgur to soak for around 20 minutes, or until soft. Drain any remaining liquid, and immediately stir half of the rocket into the bulgur to wilt it. In a small bowl or mug, combine the balsamic vinegar, the remaining 3tbsp of olive oil, and the minced garlic, and stir this dressing through the bulgur. Serve the warm bulgur wheat with the roasted squash, the chopped walnuts, the crumbled goat’s cheese and the remaining rocket.