Half of the Kabocha squash and the rest of the purple sprouting broccoli that I bought at the local market was turned into a bulgar salad. The recipe I followed looked a bit fussy and I was not at all convinced variety of ingredients would come together as a cohesive dish. Happily though, I was wrong; it was really, really, really good. Even David, who is not always enthusiastic about veggie food, loved it and didn’t even ask to top it with some chorizo. Result!
Recipe can be found here. I used bulgar rather than barley (changing the cooking times, obviously) and roasted pepper rather than sundried tomatoes (find the latter insipid).