Carb Smart Halloumi Bulgur Bowls
with DIY Jalapeño-Ranch Dressing
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Ingredients: Halloumi (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) (milk) • Bulgur wheat (durum wheat semolina) (wheat) • Roma tomatoes • Lemon • Spinach • Jalapeno pepper • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Parsley • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites) • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Halloumi Cheese
(Contains: Milk)
½ cup
Bulgur Wheat
(Contains: Wheat May contain traces of: Gluten)
6 g
Smoked Paprika-Garlic Blend
(Contains: Sulphites May contain traces of: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
1 unit(s)
Tomato
1 unit(s)
Lemon
7 g
Parsley
1 unit(s)
Garlic, cloves
1 unit(s)
Jalapeño
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Gluten, Wheat, Milk, Mustard, Sesame, Soy, Crustaceans, Fish, Sulphites)
43 mL
Sour Cream
(Contains: Milk May contain traces of: Milk)
56 g
Baby Spinach
Not included in your delivery
¼ tsp
Pepper*
¼ tsp
Sugar*
2.5 tbsp
Oil*
0.63 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/2 tsp (1 tsp) salt. Cover and bring to a boil over high heat.
- Once boiling, add bulgur. Stir to combine, then cover and remove from heat.
- Let stand for 15-16 min, until bulgur is tender and liquid is absorbed. Fluff with a fork.
- Meanwhile, heat a large non-stick pan over medium.
- While the pan heats, cut halloumi into 1/4-inch slices.
Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season with pepper and Smoked Paprika-Garlic Blend. - When the pan is hot, add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches) Cook for 2-3 min per side, until golden.
- Transfer halloumi to a plate. Cover to keep warm.
- Meanwhile, cut tomato into 1/2-inch pieces.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Finely chop parsley.
- Peel, then mince or grate garlic.
- Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños.)
- To a small bowl, add mayo, sour cream, half the parsley, 1 tsp (2 tsp) lemon juice, 1/4 tsp (1/2 tsp) sugar, 1/4 tsp (1/2 tsp) garlic and 1 1/2 tbsp (3 tbsp) jalapeños. (NOTE: Like things extra garlicky or spicy? Add more garlic and/or jalapeños!)
- Season with salt and pepper, then stir to combine.
- To the pot with bulgur, add lemon zest and remaining parsley. Season with pepper, then fluff with a fork to combine.
- To a large bowl, add 2 tsp (4 tsp) lemon juice and 2 tbsp (4 tbsp) oil. (TIP: Add 1/4 tsp [1/2 tsp] sugar, if you like.)
- Season with salt and pepper, then whisk to combine.
- To the vinaigrette, add spinach and tomatoes, then toss to combine.
- To the bowl with salad, add bulgur, then toss to combine.
- Divide bulgur salad between bowls. Top with halloumi.
- Drizzle with jalapeño-ranch dressing.
- Squeeze a lemon wedge over top and sprinkle with any remaining jalapeños.
If you've opted to get halloumi, cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season with pepper and Smoked Paprika-Garlic Blend. When the pan is hot, add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches) Cook for 2-3 min per side, until golden. Transfer halloumi to a plate. Cover to keep warm. No need to roast the halloumi after pan-frying.
Skip the step to slice halloumi.
