Roasted Chickpea, Halloumi and Bulgur Salad
with Mint, Yogurt Sauce and Feta
Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Halloumi (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) (milk) • Sweet bell pepper • Bulgur wheat (durum wheat semolina) (wheat) • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Lemon • Feta cheese (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) (milk) • Spinach • Shallot • Raisins (raisins, cottonseed oil) • Turkish spice blend (paprika powder, spices, onion powder, garlic powder, salt, herbs, oleoresin paprika, canola oil, silicon dioxide) (sulphites) • Mint • 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
½ cup
Bulgur Wheat
(Contains: Wheat May contain traces of: Gluten)
1 unit(s)
Chickpeas
(May contain traces of: Gluten, Wheat)
1 unit(s)
Shallot
28 g
Sultana Raisins
(May contain traces of: Gluten, Peanuts, Sesame, Sulphites, Milk, Tree nuts, Egg, Soy, Mustard)
1 unit(s)
Sweet Bell Pepper
56 g
Baby Spinach
7 g
Mint
1 unit(s)
Lemon
1 unit(s)
Garlic, cloves
8 g
Turkish Spice Blend
(Contains: Sulphites May contain traces of: Wheat, Peanuts, Sesame, Milk, Tree nuts, Soy, Mustard)
½ cup
Feta Cheese, crumbled
(Contains: Milk)
6 tbsp
Yogurt Sauce
(Contains: Milk)
1 unit(s)
Halloumi Cheese
(Contains: Milk)
Not included in your delivery
4.5 tbsp
Oil*
½ tsp
Sugar*
1 tbsp
Butter*
(Contains: Milk)
0.63 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Heat a medium pot over medium-high.
- While the pot heats, peel, then mince or grate garlic.
- Peel, then slice shallot into 1/4-inch half-moons.
- When the pot is hot, add 1 tbsp (2 tbsp) butter, then swirl the pot until melted.
- Add shallots. Cook for 2-3 min, stirring occasionally, until softened slightly.
- Add half the garlic. Cook for 30 sec, stirring often, until fragrant.
- Add 3/4 cup (1 1/2 cups) water and 1/4 tsp (1/2 tsp) salt. Cover and bring to a boil over high.
- Meanwhile, drain and rinse chickpeas, then pat dry with paper towels.
- To an unlined baking sheet, add chickpeas, Turkish Spice Blend and 2 tbsp oil. Season with pepper and 1/4 tsp salt, then toss to coat. (NOTE: For 4 servings, use 2 baking sheets, with 2 tbsp oil and 1/4 tsp salt per sheet.)
- Roast chickpeas in the top of the oven for 22-25 min, stirring halfway through, until golden and crispy. (NOTE: For 4 servings, roast in the middle and top of the oven, rotating sheets halfway through.) (TIP: Cover loosely with foil or another baking sheet if chickpeas start popping.)
- To the boiling water, stir in bulgur and raisins, then return to a boil.
- Remove from heat. Cover and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Fluff bulgur with a fork and season with salt and pepper.
- Transfer bulgur to a large bowl, then toss a few times. Set aside.
- Rinse halloumi, then pat dry with paper towels. Cut into 3/4-inch cubes.
- In a large non-stick pan, heat 1 tbsp oil over medium-high. When hot, add halloumi. (NOTE: Cook in batches for 4 portions, using 1 tbsp oil per batch.) Cook for 3-4 min, turning occasionally, until golden. Remove pan from heat.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Roughly chop mint.
- Zest, then juice lemon.
- To a small bowl, add lemon zest, lemon juice, remaining garlic, 1/2 tsp (1 tsp) sugar and 2 1/2 tbsp (5 tbsp) oil. Season with salt and pepper, then whisk to combine.
- To the bowl with bulgur, add peppers, spinach, mint and half the chickpeas.
- Drizzle vinaigrette over top, then toss to combine.
- Divide bulgur salad between bowls. Top with remaining chickpeas and halloumi.
- Sprinkle feta over top.
- Drizzle yogurt sauce over top.
If you've opted for halloumi, rinse halloumi, then pat dry with paper towels. Cut into 3/4-inch cubes. In a large non-stick pan, heat 1 tbsp oil over medium-high. When hot, add halloumi. (NOTE: Cook in batches for 4 portions, using 1 tbsp oil per batch.) Cook for 3-4 min, turning occasionally, until golden. Remove pan from heat.
Top bowls with halloumi.
