Protein Boost | Greek-Style Halloumi, Roasted Beet, Feta & Walnut Bowls
with Olives, Tzatziki & Italian Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
920 /serving
Power up on proteins! Add halloumi to your meal with our Protein Boost option. Bejewelled is the name of the game, when you’re putting together this charming salad studded with flavour gems. Discover roasted walnuts and ruby red cubes of beets, sprinkled with a complex mix of spices (from sesame seeds to dried peppers to orange peel). Look for more precious elements like feta cheese and halved olives among the lettuce leaves, all served with bulgur and a swoosh of tzatziki.
We will send you:
- 225g Red beets
- 1 Bunch of parsley
- 1 Head of lettuce
- 45ml Cold-pressed Italian vinaigrette
- 30g Olives
- 25g Chopped walnuts
- 80g Bulgur
- 60g Garlic-cucumber yogurt (tzatziki)
- 60g Feta
- 125g Halloumi
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Walnuts, Wheat
You will need:
Medium pot
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Medium pan
Total Fat
50 g
Saturated Fat
18 g
Sodium
2490 mg
Total Carb
86 g
Sugars
18 g
Protein
38 g
Fibre
11 g
Preparation
Roast the beets & walnuts
Preheat the oven to 450°F. Peel and medium-dice the beets. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 20 to 23 min., until tender. In the final 2 min., add the walnuts.
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 and keep warm.
Mise en place
Meanwhile, thinly slice the lettuce. Halve the olives lengthwise. Roughly chop the parsley leaves and stems.
Sear the halloumi
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.
Make the salad
In a large bowl, combine the lettuce, cheese, olives, vinaigrette and ½ the parsley.
Plate your dish
Spread the tzatziki out along the side of your bowls. Top with the bulgur, salad, beets, halloumi and walnuts. Garnish with the remaining parsley. Bon appétit!
