warm bulgur wheat salad, roasted butternut and ricotta salad

Serves: 4

Ingredients:
1kg butternut , peeled, seeded and cubed
1 red onion, cut into wedges
2 tablespoons olive oil
2 teaspoons dried thyme
125g bulgar wheat
1 head broccoli, cut into florets
1 red chilli, deseeded and finely chopped
2 tablespoons balsamic vinegar
1 lemon, juiced
1 tablespoon fresh ginger, grated
100g ricotta cheese

Method:
preheat the oven to 180°c. toss the squash and the onion with 1 tablespoon of the oil and dried thyme. season and roast for 40-45 minutes.
cook the bulgar wheat following pack instructions. blanch the broccoli for 4-5 minutes. add to bulgar wheat.
for the dressing, combine the chilli, remaining oil, vinegar, lemon juice and ginger. when the squash is cooked, add the bulgar wheat and broccoli and dressing. season and crumble over the ricotta cheese.