Halloumi Veggie Jumble
with Butternut Squash, Red Bell Peppers and Arugula
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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
230 g
Poivron rouge
170 g
Courge musquée, en dés
2 cc
Paprika fumé
(Contient Soya)
113 g
Boulgour
(Contient Blé)
160 g
Haloumi
(Contient Lait)
56 g
Bébé roquette
1 cs
Vinaigre de vin rouge
(Contient Sulfites)
1 cs
Miel
1 pièce(s)
Concentré de bouillon de légumes
Pas inclus dans votre livraison
Huile*
Informations nutritionnelles
Ustensiles
Instructions
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.