Protein Boost | Warm Za’atar-Roasted Vegetable & Halloumi Bulgur Bowls
with Hummus, Feta & Pita Chips
Cooking time
25 minutes
Servings
2/4
Calories
1020 /serving
Power up on proteins! Add halloumi to your meal with our Protein Boost option. Za’atar you having for dinner? May we suggest a voluminous vegetarian feast carefully orchestrated for texture and taste? There’s no mistaking those earthy, herby, sesame-studded spices that combine so well with garlic, lemon juice and zest to dress the veggies: chunky tomatoes along with oven-roasted eggplant and sweet pepper. Complete each bowl with spiced pita chips, a swoosh of hummus and a sprinkling of feta cheese, built out from a wholesome base of bulgur.
We will send you:
- 2 Garlic cloves
- 1 Lemon
- 2 Tomatoes
- 1 Eggplant
- 1 Sweet pepper
- 90g Hummus
- 80g Bulgur
- 30g Feta
- 2 Pita
- 125g Halloumi
- 10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)
Contains: Milk, Sesame, Sulphites, Wheat
You will need:
Medium pot
Zester
2 Sheet pans
Oil
Salt & pepper (S&P)
Parchment paper
Medium pan
Total Fat
52 g
Saturated Fat
17 g
Sodium
1950 mg
Total Carb
110 g
Sugars
20 g
Protein
37 g
Fibre
18 g
Preparation
Cook the bulgur
Preheat the oven to 450°F. In a medium pot, combine the bulgur, ¾ 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 water has been absorbed. Fluff and keep warm.
Mise en place
Meanwhile, core and cut the sweet pepper lengthwise into 1-inch pieces. Medium-dice the eggplant. Cut the tomatoes into ½ inch wedges. Stack and cut the pita into 6 wedges. Crumble the feta. Zest and juice the lemon. Mince the garlic.
Roast the sweet pepper & eggplant
On a lined sheet pan, toss the sweet pepper and eggplant with a generous drizzle of oil and S&P. Roast, stirring halfway, 16 to 18 min., until softened and browned. In the final 5 min., add ¾ of the garlic.
Make the pita chips & sear the halloumi
Meanwhile, on a second lined sheet pan, toss the pita with a drizzle of oil, ⅓ of the za’atar and S&P. Bake, flipping halfway, 3 to 5 min., until golden brown and crispy. 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.
Dress the vegetables
Meanwhile, in a large bowl, combine the lemon juice, lemon zest (start with ½), remaining garlic and za’atar, 3 tbsp oil (double for 4 portions) and S&P. Add the tomatoes, sweet pepper and eggplant; toss well.
Plate your dish
Spread the hummus out along the side of your bowls. Top with the halloumi, bulgur, vegetables and feta. Serve the pita chips on the side. Bon appétit!
