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The 5-A-Day Menu Planner
by Susannah Blake
Serves 4



• 2 cups seeded and cubed butternut squash
• 3 tbsp. olive oil
• heaped 1 cup bulgur wheat
• 2 cups halved cherry tomatoes
• 2 cups seeded and diced cucumber
• handful parsley, chopped
• handful mint, chopped
• juice of 1 lemon
• 6oz. smoked trout fillets, flaked
• salt and freshly ground black pepper


Heat the oven to 400°F.

Put the squash in a baking dish, drizzle with 1 tbsp. of the oil, season with salt and pepper, and toss to coat. Roast in the hot oven about 25 minutes until tender.

Meanwhile, put the bulgur wheat in a heatproof bowl, season with salt, and pour over boiling water to cover. Let stand 20 minutes until tender, then drain well.

Add the tomatoes, cucumber, and herbs to the bulgur wheat, drizzle over the lemon juice and remaining oil, season to taste with pepper, and toss to combine.

Gently fold in the squash and smoked trout, check the seasoning, and serve.

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