Roasted Butternut and Bulgur Wheat Jumble

Name: Roasted Butternut and Bulgur Wheat Jumble with Toasted Pine Nuts and Halloumi
Total time: 40 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 300 Butternut Squash; 1 Red Pepper; 1.5 Smoked Paprika; 150 Water; ½ Vegetable Stock Pot; 75 Bulgur Wheat; 25 Pine Nuts; 1 Halloumi; 1 Red Wine Vinegar; 1 Wild Rocket

with Toasted Pine Nuts and Halloumi

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Apparently, some chefs recommend soaking halloumi in buttermilk for two days before eating it. Our chefs thought they might try this, but owing to the fact that they're pretty greedy (and really like halloumi), they've never been able to wait that long!

Tags:

Veggie

Allergens:

Celery

•Sulphites

•Cereals containing gluten

•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

DifficultyMedium

Ingredients

serving amount

300

Butternut Squash

Red Pepper

1.5

Smoked Paprika

Vegetable Stock Pot

(Contains: Celery, Sulphites)

Bulgur Wheat

(Contains: Cereals containing gluten)

Pine Nuts

Halloumi

(Contains: Milk)

Red Wine Vinegar

(Contains: Sulphites)

Wild Rocket

Not included in your delivery

150

Water

Nutritional information

Energy (kJ)2506 kJ

Energy (kcal)599 kcal

Fat33 g

of which saturates15 g

Carbohydrate42 g

of which sugars10 g

Protein32 g

Salt4 g

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

Utensils

•Knife

•Baking Tray

•Pot

•Grill Pan

•Bowl

Instructions

Preheat your oven to 210 degrees. Chop the butternut squash in half lengthways, then scoop out the seeds (no need to peel). Turn it over and slice it widthways into 1cm wide strips, then chop the strips into 1cm cubes. Remove the core from the red pepper and chop a third into cubes as small as your knife skills allow. Chop the remaining pepper into 2cm chunks.

Toss your squash and your large chunks of pepper in a splash of oil, the smoked paprika, a pinch of salt and a good grind of black pepper. Lay out on a baking tray and cook on the top shelf of your oven for 25 mins.

Bring a pot of water (amount specified in the ingredient list) to the boil with the vegetable stock pot. Pour in the bulgur wheat, place a lid on the pot and rest off the heat for 25 mins, or until the water has completely soaked into the wheat.

Toast the pine nuts in a dry frying pan over medium heat. As always, watch your nuts closely as they can burn quickly. Once toasted, take them out of the pan and set aside.

Cut the halloumi into 1cm thick slices. Rub a little bit of olive oil on each slice and put your frying pan on medium-high heat (use the same one you used for your pine nuts to save washing up!). Add your slices of halloumi and cook on each side for 2-3 mins or until golden.

Mix your bulgur wheat, roasted squash and pepper and your raw pepper in a bowl. Add the red wine vinegar and a drizzle of olive oil. Lastly, gently stir through the rocket and season with a pinch of black pepper.

Divide your jumble between your bowls. Top with your halloumi and pine nuts, and tuck in!