Goodfood Travels: Greece's Halloumi-Topped Roasted Veggies
over Tomato Bulgur Pilaf
Cooking time
25 minutes
Servings
2/4
Calories
560 /serving
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. Next stop: Greece, where salty cheese is a way of life! Fortunately, so are expertly cooked vegetables and grains, deliciously presented over a swoosh of thick yogurt.
We will send you:
- 1 Tomato
- 1 Green zucchini
- 1 Sweet pepper
- 1 Onion (or shallot)
- 90g Bulgur
- 100g Greek yogurt
- 125g Halloumi
Contains: Milk • Wheat
You will need:
Grater
Medium pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
24 g
Saturated Fat
12 g
Sodium
850 mg
Total Carb
57 g
Sugars
14 g
Protein
26 g
Fibre
13 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Halve the zucchini lengthwise; cut crosswise into ½ inch pieces on an angle.
- Halve, core and cut the sweet pepper lengthwise into ½ inch pieces.
- Peel the onion; cut ⅔ into wedges and small-dice the remaining ⅓.
- Grate the tomato.
Roast the vegetables
- On a lined sheet pan, toss the zucchini, sweet pepper and onion wedges with a drizzle of oil and S&P.
- Roast, stirring halfway, 10 to 12 min., until browned and tender.
Cook the bulgur
- Meanwhile, in a medium pot, heat a drizzle of oil on medium.
- Add the diced onion and sauté, 2 to 3 min., until fragrant.
- Add the bulgur, tomato, ¼ 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 liquid has been absorbed. Fluff the bulgur.
Sear the halloumi
- Meanwhile, thinly slice the halloumi.
- In a medium pan, heat a drizzle of oil on medium.
- Add the halloumi and sear, 1 to 2 min. per side, until browned.
Finish & serve
- In a small bowl, combine the yogurt and S&P.
- Divide the yogurt between your plates and spread out in a circular motion.
- Top with the bulgur, vegetables and halloumi. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
