Protein Boost | Greek Platter with Halloumi & Honey-Roasted Mini Peppers
Olive & Sun-Dried Tomato Bulgur Salad
Cooking time
20 minutes
Servings
2/4
Calories
1060 /serving
Power up on proteins! Add halloumi to your meal with our Protein Boost option. A drizzle of honey, briny olives and sweet sun-dried tomatoes… what more could a vegetarian platter want? Maybe some lively dried herbs and a dollop of tzatziki, so it truly belongs in Greece. Oven-roasted mini peppers bring colour to each bite, while wedges of warm naan bring on the comforts.
We will send you:
- 200g Mini sweet peppers
- 80g Bulgur
- 3 Cucumbers
- 15g Sliced sun-dried tomatoes
- 45ml Cold-pressed Italian vinaigrette
- 30g Olives
- 7g Honey
- 60g Garlic-cucumber yogurt (tzatziki)
- 2 Naan
- 125g Halloumi
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
Oil
Sheet pan
Parchment paper
Medium pot
Salt & pepper (S&P)
Medium pan
Total Fat
41 g
Saturated Fat
14 g
Sodium
3180 mg
Total Carb
139 g
Sugars
18 g
Protein
39 g
Fibre
13 g
Preparation
Roast the sweet peppers
- Preheat the oven to 450°F.
- On a lined sheet pan, toss the sweet peppers with a drizzle of oil, ⅔ of the spices and S&P.
- Roast, flipping and adding the honey halfway, 8 to 10 min., until softened and browned.
Cook the bulgur
- Meanwhile, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions), the remaining spices 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 water has been absorbed.
- Fluff the bulgur.
Mise en place & sear the halloumi
- Meanwhile, medium-dice the cucumbers.
- Roughly chop the olives.
- Rinse the halloumi and pat dry with paper towel; thinly slice.
- In a medium pan, heat a drizzle of oil on medium.
- Add the halloumi and sear, 1 to 2 min. per side, until golden brown.
- Transfer to a plate.
Make the salad
- In a large bowl, combine the cucumbers, olives, tomatoes, vinaigrette and S&P.
- Add the bulgur.
Warm the naan
- Warm the naan directly on an oven rack, 1 to 2 min., until soft and pliable.
- Transfer to a cutting board and halve.
Plate your dish
- Divide the salad between your plates.
- Top with the sweet peppers and halloumi.
- Dollop the tzatziki over top.
- Serve the naan on the side. Bon appétit!
