Apple & Halloumi Grain Bowls
Kale, Butternut Squash & Honey-Dijon Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
870 /serving
Nourishing nosh for the new year! You’ll discover all sorts of delights on the end of your fork as you dig into these wholesome veggie bowls built on a base of fluffy bulgur. You may come up with warm cubes of roasted butternut squash sprinkled with zingy dried herbs, chunks of sweet crisp apple tossed in a honey-Dijon vinaigrette, or tender leaves of kale that offer a hit of green. Seared halloumi cheese adds squeaky, cheeky, salty, savoury bites.
We will send you:
- 15ml Minced garlic
- 300g Diced butternut squash
- 100g Chopped kale
- 1 Apple
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 80g Bulgur
- 125g Halloumi
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Milk, Mustard, Wheat
You will need:
Medium pot
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
43 g
Saturated Fat
14 g
Sodium
200 mg
Total Carb
98 g
Sugars
28 g
Protein
29 g
Fibre
11 g
Preparation
Roast the squash
Preheat the oven to 450°F. On a lined sheet pan, toss the squash with a drizzle of oil, ⅔ of the spices and S&P. Roast, stirring and adding ½ the garlic halfway, 15 to 18 min., until browned and tender.
Cook the bulgur
Meanwhile, in a medium pot, heat a drizzle of oil on medium-high. Sauté the remaining garlic, 30 sec. to 1 min., until fragrant. Add the bulgur, ¾ cup water (double for 4 portions), the remaining spices 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 the bulgur.
Mise en place
Meanwhile, cut the halloumi into ¼ inch slices. Core and medium-dice the apple; toss with a splash of the vinaigrette to prevent browning. In a medium bowl, combine the kale, a drizzle of oil and S&P. Massage the kale, 1 to 2 min., until softened.
Sear the halloumi
In a medium pan, heat a drizzle of oil on medium-high. Sear the halloumi, 1 to 2 min. per side, until golden brown.
Plate your dish
Divide the bulgur between your bowls. Top with the kale, squash, apple and halloumi. Drizzle with the remaining vinaigrette. Bon appétit!
