Harissa Roasted Butternut on Herbed Tabbouleh

Name: Harissa Roasted Butternut on Herbed Tabbouleh with Cheese, Flaked Almonds and Yoghurt
Total time: 40 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 Butternut Squash; 50 Harissa Paste; 2 Garlic Clove**; 120 Bulgur Wheat; 10 Vegetable Stock Paste; 2 Medium Tomato; 1 Mint; ½ Lemon; 100 Greek Style Salad Cheese; 75 Greek Style Natural Yoghurt; 15 Toasted Flaked Almonds; ½ Oil for Cooking; 240 Water for the Bulgur

with Cheese, Flaked Almonds and Yoghurt

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Our Harissa Roasted Butternut on Herbed Tabbouleh is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:

Veggie

Allergens:

Gluten

•Celery

•Milk

•Tree nuts

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

Butternut Squash

Harissa Paste

Garlic Clove**

120

Bulgur Wheat

(Contains: Gluten)

Vegetable Stock Paste

(Contains: Celery)

Medium Tomato

Mint

Lemon

100

Greek Style Salad Cheese

(Contains: Milk)

Greek Style Natural Yoghurt

(Contains: Milk)

Toasted Flaked Almonds

(Contains: Tree nuts May contain traces of: Sesamsamen, Schalenfrüchte, Erdnüsse)

Not included in your delivery

Oil for Cooking

240

Water for the Bulgur

Nutritional information

Energy (kcal)684 kcal

Energy (kJ)2864 kJ

Fat29.7 g

of which saturates10.8 g

Carbohydrate85.9 g

of which sugars24.3 g

Protein23.2 g

Salt2.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Garlic Press

•Medium Saucepan

•Zester

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut widthways into 1cm thick slices.

Pop the butternut onto a large baking tray. Drizzle with oil and half the harissa paste. Season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press).

Heat the oil (see pantry for amount) in a deep saucepan on medium heat. Once hot, add the garlic and stir-fry for 30 secs.

Stir in the bulgur and cook until coated, 1 min.

Add the water for the bulgur (see pantry for amount), stir in the veg stock paste and bring to the boil. Simmer for 1 min. Pop a lid on the pan and remove from the heat.

Leave to the side for 12-15 mins or until ready to serve.

Meanwhile, cut the tomatoes into 2cm chunks.

Pick the mint leaves from their stalks and roughly chop (discard the stalks). Zest and halve the lemon (see ingredients for amount).

Crumble the Greek style salad cheese into small pieces.

Once the bulgur is cooked, fluff it up with a fork.

Gently stir in the tomatoes, lemon zest, remaining harissa paste (use less if you'd prefer things milder), half the mint and half the Greek style salad cheese.

Squeeze in some lemon juice, then taste and season with salt and pepper if needed.