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.
Red Bell Pepper
Butternut Squash, cubes
Red Wine Vinegar(ContainsSulphites/Sulfite)
Vegetable Broth Concentrate
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.