Spiced Halloumi and Butternut Bulgur Bowl
with Hot Sauce, Soured Cream and Cheese
- Milk
- Wheat
- Cereals containing gluten
- Kamut (wheat)
- Khorasan (wheat)
- Oats
- Rye
- Barley
- Cereals containing gluten
- May contain traces of allergens
- Milk
Flavoured with warming Central American spices, butternut squash is roasted until tender and halloumi is pan-fried until golden for a hearty vegetarian topping for the bulgur. Finish with the hot honey to add extra heat and delicious stickiness.
Ingredients
225 grams
Halloumi
(Contains: Milk)
1 unit(s)
Butternut Squash
1 sachet(s)
Central American Style Spice Mix
1 unit(s)
Red Onion
125 grams
Baby Plum Tomatoes
15 grams
Vegetable Stock Paste
120 grams
Bulgur Wheat
(Contains: Wheat, Cereals containing gluten May be present: Kamut (wheat), Khorasan (wheat), Oats, Rye, Barley, Cereals containing gluten)
1 bunch(es)
Coriander
50 grams
Hot Sauce
50 grams
Greek Style Salad Cheese
(Contains: Milk)
75 grams
Soured Cream
(Contains: Milk May be present: Milk)
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
2 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Drain the halloumi, then cut it into 2cm chunks. Place them into a small bowl of cold water and leave to soak.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut widthways into 1cm slices.
Pop the butternut slices onto a large lined baking tray. Drizzle with oil, sprinkle over the Central American style spice mix, 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 the butternut on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.
Meanwhile, halve, peel and thinly slice the red onion.
Halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper.
Fold the foil, sealing on all sides to create a parcel. Pop onto the butternut tray and roast until softened, 15-18 mins.
Meanwhile, heat a drizzle of oil and melt a knob of butter (if you have any) in a medium saucepan on medium heat.
Once hot, add the onion and stir-fry until softened, 8-10 mins.
Pour in the water for the bulgur (see pantry for amount), stir in the vegetable stock paste and bring to the boil. Stir in the bulgur wheat, bring back up to the boil and 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, roughly chop the coriander (stalks and all).
In a small bowl, combine the hot sauce and half the honey (see pantry for amount). Set aside.
Remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi and fry, turning frequently, until golden, 6-7 mins. Once cooked, remove from the heat and set aside for later.
When the butternut is ready, remove the tray from the oven and drizzle over the remaining honey (see pantry for amount). Toss to coat.
Fluff up the bulgur with a fork and stir through half the coriander and roasted tomatoes (discard any leftover juices in the foil).
Share the bulgur between your bowls. Top with the golden halloumi, roasted butternut, then drizzle over the honey hot sauce.
Crumble over the Greek style salad cheese. Dollop on the soured cream and sprinkle the remaining coriander to finish.
