Golden Halloumi over Minty Bulgur
with Honey-Lemon Roasted Vegetables
Cooking time
15 minutes
Servings
2/4
Calories
610 /serving
If you’re looking for a square meal—literally—we’ve got one that’s meat-free, hassle-free and fancy-free. Slice squeaky clean halloumi into squares for a quick pan-searing under a sprinkling of our herby, tangy Mediterranean Shores spice blend. The salty taste and supple texture is set off by bites of roasted carrots and Brussels sprouts, hot from the oven and tossed in a honey-lemon vinaigrette. Everything wakes up on a bed of bulgur dotted with freshly chopped mint.
We will send you:
- 300g Carrots (orange or multicoloured)
- 200g Brussels sprouts
- 1 Bunch of mint
- 1 Lemon
- 80g Bulgur
- 14g Honey
- 125g Halloumi
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Milk, Mustard, Wheat
You will need:
Medium pot
Whisk
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Medium pan (non-stick if possible)
Total Fat
18 g
Saturated Fat
11 g
Sodium
1540 mg
Total Carb
90 g
Sugars
20 g
Protein
29 g
Fibre
14 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Halve the carrots lengthwise (quarter if large). Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 15 to 17 min., until golden and tender.
Cook the bulgur
Meanwhile, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff and keep warm.
Mise en place
Meanwhile, pick the mint leaves off the stems; roughly chop the leaves. Juice the lemon.
Make the vinaigrette
In a small bowl, whisk the honey, lemon juice, 3 tbsp olive oil (double for 4 portions) and S&P.
Sear the halloumi
Rinse the halloumi and pat dry with paper towel. Halve crosswise and cut into ¼ inch pieces; season with the remaining spices. In a medium pan (non-stick if possible), heat a drizzle of olive oil on medium. Add the halloumi and sear, 1 to 2 min. per side, until golden brown.
Finish & serve
To the pot of bulgur, add ⅔ of the mint; stir well. In a medium bowl, combine the vegetables and ½ the vinaigrette. Divide the bulgur between your plates. Top with the vegetables and halloumi. Drizzle with the remaining vinaigrette. Garnish with the remaining mint. Bon appétit!
