Preheat your oven to 180°C and line a baking sheet with parchment paper.
Peel and cut the pumpkin in equal parts and put in a bowl.
Add the spice mix and olive oil and toss to coat.
Spread out on the prepared baking sheet and bake until the pumpkin is soft and nicely browned (ca. 20-30 minutes).
Take out of the oven and set aside.
Prepare the bulgur wheat according to the instructions on the package. Instead of water, I use chicken stock to cook it in.
Drain the bulgur and set aside.
Pull the smoked mackerel fillets in smaller pieces.
To assemble, mix the bulgur, mackerel and pumpkin pieces gently (you don’t want them mashed) and place in a large bowl or on a serving plate.
Crumble up the feta cheese on the salad and sprinkle the cranberries on top.
Serve with fresh Turkish bread or pita’s.
*I make my own couscous spice mix, but you use any of you favorite spices. The taste of Mediterranean or Middle Eastern spices pairs perfectly well with the bulgur, roasted pumpkin and smoked mackerel.
Couscous Spice mix:
Mix the spices together and keep in a jar.
**Instead of cranberries, you can use raisins or dried cherries.