Warm Roast Veg Salad Bowl with Halloumi
with pesto-infused bulgur wheatCalories
:
1172 kcalProtein
:
53.7g proteinTotal
:
40 minutesDifficulty
:
EasyVeggie
Allergens:
- Milk
- Mustard
- Cereals containing gluten
- Wheat
- Sulphites
- Nuts
- Almonds
- Kamut (wheat)
- Khorasan (wheat)
- Oats
- Rye
- Barley
- Cereals containing gluten
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
150 grams
Baby Carrots
200 grams
Halloumi
(Contains: Milk)
1 pack(s)
Chickpeas
1 sachet(s)
Vegetable Stock
1 sachet(s)
Paprika
(Contains: Mustard)
½ sachet(s)
Italian Herbs
150 grams
Bulgur Wheat
(Contains: Cereals containing gluten, Wheat May be present: Kamut (wheat), Khorasan (wheat), Oats, Rye, Barley, Cereals containing gluten)
100 grams
Greek Style Cheese
(Contains: Milk)
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
20 grams
Almonds
(Contains: Nuts, Almonds)
300 grams
Diced Butternut Squash
30 grams
Green Pesto
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)4902 kJ
Energy (kcal)1172 kcal
Fat55.9 g
of which saturates28.4 g
Carbohydrate93.5 g
of which sugars19.5 g
Dietary Fiber27.7 g
Protein53.7 g
Salt37.2 g
Potassium262.2 mg
Calcium53.8 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Baking Sheet with Baking Paper
•Pot with Lid
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Drain and rinse the chickpeas in a sieve.
- Drain the halloumi then cut into slices (3 per person).
- Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil.
- Once hot, add the halloumi and fry until golden, 2-3 mins each side. Remove once cooked and cover to keep warm.
2
- Add the butternut squash, carrots and chickpeas to a lined baking tray.
- Toss with salt, pepper, paprika, half a sachet of Italian herbs (per 2P) and a good glug of oil.
- Toss together and spread out in a single layer.
- Roast until the veg is tender, 30-35 mins.
- When 5 mins of cooking time remain, scatter the almonds over the veg then return the tray to the oven to finish roasting.
3
- Meanwhile, pour 300ml water (per 2P) into a large pot for the bulgur. Stir in the stock and bring to the boil.
- Stir in the bulgur, bring back to the boil and simmer for 1 min.
- Pop a lid on the pot and remove from the heat.
- Leave aside for 12-15 mins.
- Just before serving, stir the pesto through the bulgur, fluffing it up as you go.
TIP: If you prefer, don't stir through the pesto and drizzle it over the dish before serving instead.
4
- Divide your pesto bulgur between bowls.
- Top with the chickpeas and tender roast veg.
- Divide the halloumi slices between bowls then crumble the Greek style cheese over the top.
- Finish with a drizzle of balsamic glaze.
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