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!
