HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoasted Butternut And Bulgur Wheat Jumble
Roasted Butternut and Bulgur Wheat Jumble

Roasted Butternut and Bulgur Wheat Jumble

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!

Allergens:CelerySulphitesCereals containing glutenMilk

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 conflict 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.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

300 grams

Butternut Squash

1 unit(s)

Red Pepper

1.5 tsp

Smoked Paprika

½ unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

75 grams

Bulgur Wheat

(ContainsCereals containing gluten)

25 grams

Pine Nuts

1 block(s)



1 tbsp

Red Wine Vinegar


1 bag(s)


Not included in your delivery

150 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2506 kJ
Energy (kcal)599 kcal
Fat33.0 g
of which saturates15.0 g
Carbohydrate42 g
of which sugars10.0 g
Protein32 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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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!