Slice the butternut squash in half and then slice each half into thick discs, about 2cm wide.
I like to use a metal roasting dish when roasting vegetables for salads, I find I get crispier sides! I always like to put the dish into the oven with the oil to heat it up beforehand, so add 1tbsp of oil to the pan and put into the oven.
After a few minutes remove and stir in the harissa paste - it should sizzle a little. I find this really brings out the spices.
Then add your sliced butternut squash. Roast for 20 mins, turn half-way through.
Whilst the butternut squash is roasting, boil the bulgar wheat according to the instructions on the packet (usually for about 12 minutes). Drain and set aside in a large bowl.
Chop the mint and parsley and add to the cooked bulgar wheat together with the pomegranate seeds and mix together.
Whisk together the rest of the olive oil, the lemon juice and pomegranate molasses and add the the big bowl. Mix together well until all the ingredients are coated.
Divide the bulgar wheat between 4 plates and add the slices of butternut squash. Sprinkle with pine nuts and finish with a dollop of hummus.