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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

230 g

Red Bell Pepper

170 g

Butternut Squash, cubes

2 tsp

Smoked Paprika


113 g

Bulgur Wheat


160 g

Halloumi Cheese


56 g

Baby Arugula

1 tbsp

Red Wine Vinegar


1 tbsp


1 unit

Vegetable Broth Concentrate

Not included in your delivery


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
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Cups
Medium Pot
Medium Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 425°F (to roast the veggies). Start prepping when the oven comes up to temperature!


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.


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.


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.


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.


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.


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.