Mediterranean Style Roasted Fennel, Chicken & Chilli Yoghurt
with Butternut Squash, Herby Tabbouleh and Greek Style Cheese
- Cereals containing gluten
- Wheat
- Milk
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
Add a fresh flavour to your plates with fennel. Technically a herb, the edible part of the fennel is the bulb that has an aromatic anise flavour. Highly versatile, the flavour changes depending on the cooking method and can be enjoyed raw, pan-fried, roasted or pickled.
Ingredients
1 unit(s)
Butternut Squash
200 grams
Fennel
1 sachet(s)
Mediterranean Style Seasoning
(May contain traces of: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
2 unit(s)
Garlic Clove
120 grams
Bulgur Wheat
(Contains: Cereals containing gluten, Wheat)
10 grams
Vegetable Stock Paste
125 grams
Baby Plum Tomatoes
1 bunch(es)
Flat Leaf Parsley
150 grams
Greek Style Natural Yoghurt
(Contains: Milk)
30 grams
Green Chilli Paste
25 grams
Sun-Dried Tomato Paste
50 grams
Greek Style Salad Cheese
(Contains: Milk)
2 unit(s)
British Chicken Breasts
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
1 tbsp
Honey
Nutrition Values
Utensils
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 slices.
Trim the top of the fennel, but leave the root intact. Cut the fennel in half, then cut each half into 3 or 4 wedges.
Lay the chicken onto a baking tray, drizzle with oil and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
When the oven is hot, roast the chicken on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Pop the butternut slices and fennel wedges onto a large baking tray.
Drizzle with oil, season with salt and pepper, sprinkle over two thirds of the Mediterranean style seasoning, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
Roast the veg on the middle shelf of your oven until golden and cooked through, 25-30 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Put a deep saucepan (with a tight-fitting lid) on medium heat with a drizzle of oil. Add the garlic and remaining Mediterranean style seasoning and fry for 30 secs.
Stir in the bulgur until coated, 30 secs. Stir in the veg stock paste and water for the bulgur (see pantry for amount). Bring to the boil and simmer for 1 min.
Put 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.
Roughly chop the parsley (stalks and all).
In a small bowl, combine the yoghurt and green chilli paste.
Once the bulgur is ready, fluff it up with a fork and stir in the sun-dried tomato paste, tomatoes and half the parsley.
Crumble in half the Greek style salad cheese.
Once roasted, drizzle the honey (see pantry for amount) over the veg.
Cut the chicken widthways into 2cm thick slices.
Transfer the bulgur to a large serving bowl.
Spread the green chilli yoghurt onto another large serving plate and arrange the roasted butternut, fennel and chicken on top.
Crumble over the remaining cheese and sprinkle on the remaining parsley.
Take your sharing plates to the table and let everyone help themselves.
