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Seared Halloumi Grain Bowls

with Pomegranate Vinaigrette

Cooking time

30 minutes

Servings

2/4

Calories

990 /serving

We looked to Cyprus for the flavour profile of this looker of a plant-based dish, sure to satisfy Goodfoodies after even the longest day. The textural contrast is magic: hearty, fluffy bulgur flanks crunchy radishes, toothsome lentils, peppery scallions and sweet dried cranberries. For the vinaigrette, you’ll mix pomegranate molasses—a new pantry must, we bet—with red wine vinegar and olive oil. So simple, so delicious.

We will send you:

  • 170g Diced butternut squash
  • 60g Baby greens (baby spinach, kale or arugula)
  • 1 Bunch of parsley
  • 1 Scallion
  • 120g Radishes
  • 15ml Red wine vinegar
  • 28g Dried cranberries
  • 540ml Lentils (canned)
  • 78g Large-flaked bulgur
  • 15ml Pomegranate molasses
  • 125g Halloumi
  • 15g Lemony Mustard spice blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, sumac)

Contains: Milk, Mustard, Sulphites, Wheat

You will need:

Medium pot
Medium pan
Strainer
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Total Fat
39 g
Saturated Fat
14 g
Sodium
1970 mg
Total Carbs
125 g
Sugars
30 g
Protein
43 g
Fibres
18 g
Preparation
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Roast the butternut squash
Preheat the oven to 450°F. On a lined sheet pan, toss the butternut squash with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 18 to 22 minutes, stirring halfway through, until browned and tender when pierced with a fork.
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Mise en place
While the squash roasts, drain and rinse the lentils. Roughly chop the baby greens. Medium-dice the radishes. Finely chop the parsley leaves and stems. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. In a medium bowl, make the vinaigrette by combining the red wine vinegar, pomegranate molasses and 3 tbsp olive oil (double for 4 portions); season with S&P to taste.
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Cook the bulgur
In a medium pot, heat a drizzle of oil on medium-high. Add the white bottom of the scallion and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the bulgur, 1 ⅓ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 minutes, until the bulgur is tender and the water has been absorbed. Add the lentils and ½ the vinaigrette; season with the remaining spice blend. Fluff the cooked bulgur with a fork and set aside in a warm spot.
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Sear the halloumi
While the bulgur cooks, rinse the halloumi and pat dry with paper towel; halve the halloumi lengthwise and cut into ¼ inch slices. In a medium pan, heat a drizzle of oil on medium-high. Add the halloumi and sear, 1 to 2 minutes per side, until golden brown.
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Assemble & serve
On a large serving platter, arrange the bulgur-lentil mixture. Top with the roasted squash, baby greens, radishes and seared halloumi. Drizzle the salad with as much of the remaining vinaigrette as you’d like. Garnish with the dried cranberries, parsley and as much of the green top of the scallion as you’d like. Bon appétit!