Halloumi and Roasted Veggies
with Bulgur and Greens- Milk
- Wheat
- Mustard
- Sulphites
- Gluten
- May contain traces of allergens
- Fish
- Milk
- Sesame
- Egg
- Wheat
- Crustaceans
- Soy
- Sulphites
- Mustard
- Tree nuts
- Peanuts
Ingredients: Cauliflower • Halloumi (milk) (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) (milk) • Sweet potato • Bulgur wheat (wheat) (durum wheat semolina) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Rice vinegar (rice vinegar, sugar, salt) • Vegetable broth concentrate (vegetable juice concentrates (tomato, mushroom, onion, carrot, celery), sugars (sugar, maltodextrin), salt, yeast extract) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide) • Garlic.
Ingredients
1 unit(s)
Halloumi Cheese
(Contains: Milk)
½ cup
Bulgur Wheat
(Contains: Wheat May be present: Gluten)
285 g
Cauliflower
½ tbsp
Dijon Mustard
(Contains: Mustard May be present: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
1 tbsp
Seasoned Rice Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
5 g
Italian Herb Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
1 unit(s)
Sweet Potato
1 unit(s)
Garlic, cloves
28 g
Spring Mix
1 unit(s)
Vegetable Broth Concentrate
(May be present: Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites)
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Sugar*
⅓ tsp
Salt*
⅓ tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Peel, then finely mince garlic.
- Cut cauliflower into bite-sized pieces.
- Cut sweet potato into 1/2-inch pieces.
- To an unlined baking sheet, add cauliflower, sweet potatoes, Italian Herb Spice Blend, half the garlic, and 1 tbsp olive oil. Season with salt and pepper. Toss to combine. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp olive oil per sheet.)
- Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender.
- To a medium pot, add 3/4 cup (1 1/2 cups) water, broth concentrate, and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
- Heat a large non-stick pan over medium. When hot, add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches) Cook for 2-3 min per side, until golden.
- To a small bowl, add 2 tbsp (4 tbsp) olive oil, remaining garlic, Dijon, vinegar, and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper. Whisk to combine.
- To a large bowl, add roasted veggies, spring mix and half the dressing. Toss to coat.
- Divide bulgur between bowls.
- Top with veggie-salad mixture.
- Top with halloumi.
- Spoon remaining dressing over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the roasted vegetables and halloumi, though some found the Dijon dressing overpowering. Adding dried cranberries or orange segments brightened the dish.
- Ease of prep: Customers found this recipe simple to make and appreciated it as a great plant-based option.
- Suggestions: Consider reducing roasting time for cauliflower to prevent overcooking. Try adding dried cranberries or orange segments for extra flavour.
- Portions: Reviewers noted good portion sizes for this healthy-tasting meal.
