Roast Squash & Halloumi with Bulgur Wheat & Chilli Ginger Dressing

Name: Roast Squash & Halloumi with Bulgur Wheat & Chilli Ginger Dressing
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: European
Ingredients: 1 butternut squash, peeled, seeds removed, cut into 3cm chunks; 1 tbsp light olive oil; pinch of salt; 300g cherry tomatoes; 200g bulgur wheat; 30g fresh flat-leaf parsley, roughly chopped; 30g fresh coriander, roughly chopped; 100g baby spinach; 4 tbsp pumpkin seeds; 225g halloumi cheese, cut into 5mm-thick planks; Juice of 1 lime; 1 tsp grated fresh ginger; 1 garlic clove, crushed; 2 tbsp extra-virgin olive oil; 1/2 red chilli, seeds removed, finely chopped (optional); pinch of salt

8 steps

Prep:10minCook:50min

Roasted butternut squash tastes out of this world, and combining it with bulgur wheat means this colourful dish is packed with fibre. The pumpkin seeds give it a great crunchy texture, too. With grilled halloumi and a zingy dressing, this is a real feel good recipe.

Updated at: Thu, 17 Aug 2023 01:05:57 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories560.9 kcal (28%)

Total Fat29.7 g (42%)

Carbs63.3 g (24%)

Sugars7.9 g (9%)

Protein22.7 g (45%)

Sodium1349.9 mg (67%)

Fiber11.4 g (41%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1butternut squash

peeled, seeds removed, cut into 3cm chunks

1 Tbsplight olive oil

salt

300gcherry tomatoes

200gbulgur wheat

30gfresh flat-leaf parsley

roughly chopped

30gfresh coriander

roughly chopped

100gbaby spinach

4 Tbsppumpkin seeds

225ghalloumi cheese

cut into 5mm-thick planks

Dressing

1juice of lime

1 tspfresh ginger

grated

1garlic clove

crushed

2 Tbspextra-virgin olive oil

0.5red chilli

seeds removed, finely chopped, optional

salt

Instructions

Step 1

Preheat the oven to 200 degrees C/180 degrees C fan.

Step 2

Toss the squash with the oil and the salt on a large baking tray. Roast for 20-25 minutes until starting to soften.

Step 3

Remove the tray from the oven, flip the squash pieces over, then scatter on the cherry tomatoes. Roast for a further 20-25 minutes until the tomatoes have burst and the squash is beginning to brown.

Step 4

Cook the bulgur wheat in a pan of boiling water for 15 minutes, then drain, return to the pan and cover with a lid. Leave to stand for 5 minutes so it can steam, then tip into a serving bowl. Stir through the chopped parsley, coriander and baby spinach.

Step 5

Shake the dressing ingredients together in a jar until emulsified, then set aside.

Step 6

Toast the pumpkin seeds in a medium, dry frying pan on the stove over a high heat - they're done when they start to pop and puff. Tip them into the bowl with the bulgur wheat.

Step 7

Return the frying pan to the heat. Add the halloumi and cook until golden on both sides.

Step 8

Dive the bulgur wheat mixture between 4 bowls and top with the roasted veg and fried halloumi. Pour over the dressing and serve.