Roasted butternut and bulgur wheat jumble

Adapted from the original recipe.

Ingredients List

  • 300g butternut squash (or sweet potato)
  • 1 red pepper
  • 1.5 tsp smoked paprika
  • 1/2 vegetable stock pot
  • 75g bulgur wheat
  • 25g pine nuts
  • 1 slice halloumi
  • 1 tbsp red wine vinegar
  • Handful wild rocket
  • 150ml water
  • Olive oil
  • Salt and black pepper

Method

  1. Preheat the oven to 210C. Halve the squash lengthways, deseed, slice into 1cm strips and cube. Remove the pepper core, finely dice a third of it and chop the rest into 2cm chunks
  2. Toss the squash and large pepper chunks with oil, smoked paprika, salt and pepper. Spread on a baking tray and roast on the top shelf for 25 minutes
  3. Boil the water with the stock pot, stir in the bulgur wheat, cover, and take off the heat for 25 minutes until all the water is absorbed
  4. Toast the pine nuts in a dry frying pan over medium heat until golden
  5. Slice the halloumi into 1cm pieces, oil lightly, and fry for 2-3 minutes per side until golden
  6. Combine the bulgur, roasted vegetables and the raw diced pepper in a bowl, then add the vinegar and a drizzle of olive oil
  7. Stir through the rocket, season, divide between bowls and top with the halloumi and pine nuts

Notes & thoughts

This was great! A touch too much cumin, swapped the squash for sweet potato, doubled the bulgur wheat and water (was just a touch wet though). Also added tomato and pomegranate to the salad — it was really really good. Overcooked the haloumi though.