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Halloumi Veggie Jumble

Halloumi Veggie Jumble

with Butternut Squash, Red Bell Peppers and Arugula

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We can't say enough good things about halloumi cheese. This briny and squeaky cheese hails from the Mediterranean, and because of its high smoke point, it's great for grilling or pan-frying without creating a mess!

Tags:Veggie
Allergens:Soy/SojaWheat/BléMilk/LaitSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

230 g

Red Bell Pepper

170 g

Butternut Squash, cubes

2 tsp

Smoked Paprika

(ContainsSoy/Soja)

113 g

Bulgur Wheat

(ContainsWheat/Blé)

160 g

Halloumi Cheese

(ContainsMilk/Lait)

56 g

Baby Arugula

1 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

1 tbsp

Honey

1 unit

Vegetable Broth Concentrate

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1222 kJ
Calories292 kcal
Fat15 g
Saturated Fat7 g
Carbohydrate29 g
Sugar5 g
Dietary Fiber6 g
Protein14 g
Cholesterol33 mg
Sodium853 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Cups
Medium Pot
Medium Bowl
Large Non-Stick Pan
Whisk
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 425°F (to roast the veggies). Start prepping when the oven comes up to temperature!

2

Wash and dry all produce.* In a medium pot, bring 1 cup salted water (double for 4 people) to a boil. Core, then cut the bell pepper(s) into 1/2 inch pieces. On a baking sheet, toss the peppers, squash and half the paprika with a drizzle of oil. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 23-25 min.

3

Meanwhile, remove the boiling water from the heat and add the bulgur and broth concentrate(s). Cover with a lid. Let stand until the bulgur is tender and all the water has been absorbed, 15-16 min.

4

Meanwhile, cut the halloumi into 1/4-inch thick slices. In a medium bowl, stir the remaining paprika with a drizzle of oil – just enough to make the mixture runny. Add the halloumi slices and coat all over.

5

Heat a large non-stick pan over medium-high heat. Add the halloumi to the dry pan. (Keep any remaining paprika oil in the bowl – we'll use it later.) Cook until golden-brown, 2-3 min per side.

6

Whisk the honey, 1/2 bottle vinegar (1 bottle for 4 people) and another drizzle of oil into the remaining paprika oil to make a dressing.

7

Stir the roasted veggies and bulgur into the dressing. Season with salt and pepper. Divide the bulgur between plates. Top with the arugula and halloumi slices.