Roasted Butternut Squash and Halloumi Jumble

Name: Roasted Butternut Squash and Halloumi Jumble
Total time: 40 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: ½ Butternut Squash; 1 Red Pepper; 1 Wild Rocket; 1 Halloumi; 2 Pine Nuts; 1 Red Wine Vinegar; ½ Bulgur Wheat; ½ Vegetable Stock Pot

Recipe Development TeamPublished on January 14, 2015

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After much consideration (and a broken vegetable peeler), we’ve decided to change our butternut squash peeling technique. Our recommendation is to chop the squash in half widthways to separate the top from the bulb at the bottom. Next use your knife to level off the edges (which will also take off the skin). Much easier!

Tags:

Veggie

Allergens:

Milk

•Sulphites

•Cereals containing gluten

•Celery

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

DifficultyEasy

Ingredients

serving amount

Butternut Squash

Red Pepper

Wild Rocket

Halloumi

(Contains: Milk)

Pine Nuts

Red Wine Vinegar

(Contains: Sulphites)

Bulgur Wheat

(Contains: Cereals containing gluten)

Vegetable Stock Pot

(Contains: Sulphites, Celery)

Nutritional information

/ per serving

Energy (kcal)960 kcal

Energy (kJ)4017 kJ

Fat41 g

of which saturates21 g

Carbohydrate117 g

Protein40 g

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

Utensils

•Knife

•Baking Tray

•Pot

•Grill Pan

•Bowl

Cooking Instructions and Tips

Cut the remaining pepper into 2cm chunks.

Pre-heat your oven to 210 degrees. Chop the squash in half widthways to separate the top from the bulb at the bottom. Use your knife to level off the edges. Chop the bulb in half and remove the seeds with a spoon. Chop this half into 1cm cubes. Cut the core out of the red pepper and cut a third of the pepper into cubes as small as your knife skills allow. Cut the remaining pepper into 2cm chunks.

Toss the squash and the large chunks of red pepper in 1 tbsp of oil. Lay out on a baking tray and cook on the top shelf of the oven for 25 mins.

Bring 150ml of water to the boil with half your 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 off your 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 the pine nuts in to save washing up!). Add the slices of halloumi and cook on each side for 2-3 mins or until golden.

Toss the bulgur wheat, roasted squash and pepper and raw pepper in a bowl. Add the red wine vinegar and 2 tsp of olive oil. Lastly, gently toss in the rocket and season with a pinch of pepper.

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