Method
Cook
01
Preheat the oven to 210°C . 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
02
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
03
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
04
Toast the pine nuts in a dry frying pan over medium heat until golden
05
Slice the halloumi into 1cm pieces, oil lightly, and fry for 2-3 minutes per side until golden
06
Combine the bulgur, roasted vegetables and the raw diced pepper in a bowl, then add the vinegar and a drizzle of olive oil
07
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.
Filed under
Vegetables
Vegetarian
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