Harissa Butternut on Herbed Tabbouleh

Name: Harissa Butternut on Herbed Tabbouleh with Greek Style Cheese and Yoghurt
Total time: 40 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 unit(s) Butternut Squash; 50 grams Harissa Paste; 2 unit(s) Garlic Clove**; 120 grams Bulgur Wheat; 10 grams Vegetable Stock Paste; 125 grams Baby Plum Tomatoes; 1 bunch(es) Mint; ½ unit(s) Lemon; 50 grams Greek Style Salad Cheese; 75 grams Greek Style Natural Yoghurt; ½ tbsp Oil for Cooking; 240 milliliter(s) Water for the Bulgur

with Greek Style Cheese and Yoghurt

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Fresh and herby, tabbouleh is widely popular in Middle Eastern cuisine. This vibrant salad is full of flavours and textures, making it the perfect veg-filled base for this dish.

Tags:

Veggie

•Climate Conscious

Allergens:

Sulphites

•Cereals containing gluten

•Celery

•Milk

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

1 unit(s)

Butternut Squash

50 grams

Harissa Paste

(Contains: Sulphites)

2 unit(s)

Garlic Clove**

120 grams

Bulgur Wheat

(Contains: Cereals containing gluten)

10 grams

Vegetable Stock Paste

(Contains: Celery)

125 grams

Baby Plum Tomatoes

1 bunch(es)

Mint

½ unit(s)

Lemon

50 grams

Greek Style Salad Cheese

(Contains: Milk)

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

Not included in your delivery

½ tbsp

Oil for Cooking

240 milliliter(s)

Water for the Bulgur

Nutritional information

Energy (kJ)2399 kJ

Energy (kcal)573 kcal

Fat20.8 g

of which saturates7.1 g

Carbohydrate83.9 g

of which sugars22.5 g

Protein17.8 g

Salt2.2 g

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

Utensils

•Baking Tray

•Garlic Press

•Lid

•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 into 1cm chunks.

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 and cooked through, 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.

Pour in 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, halve the baby plum tomatoes.

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.