Harissa Butternut on Herbed Tabbouleh
with Greek Style Cheese, Flaked Almonds and Yoghurt
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Butternut Squash
50 grams
Harissa Paste
(Contains Sulphites)
2 unit(s)
Garlic Clove
120 grams
Bulgur Wheat
(Contains Cereals containing gluten)
10 grams
Vegetable Stock Paste
(Contains Celery)
125 grams
Baby Plum Tomatoes
1 bunch(es)
Mint
½ unit(s)
Lemon
50 grams
Greek Style Salad Cheese
(Contains Milk)
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
20 grams
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
Not included in your delivery
½ tbsp
Oil for Cooking
240 milliliter(s)
Water for the Bulgur
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut widthways into 1cm thick slices.
Pop the butternut onto a large baking tray. Drizzle with oil and half the harissa paste. Season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Heat the oil (see pantry for amount) in a deep saucepan on medium heat. Once hot, add the garlic and stir-fry for 30 secs.
Stir in the bulgur and cook until coated, 1 min.
Pour in the water for the bulgur (see pantry for amount), stir in the veg stock paste and bring to the boil. Simmer for 1 min.
Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Meanwhile, halve the baby plum tomatoes.
Pick the mint leaves from their stalks and roughly chop (discard the stalks). Zest and halve the lemon (see ingredients for amount).
Crumble the Greek style salad cheese into small pieces.
Once the bulgur is cooked, fluff it up with a fork.
Gently stir in the tomatoes, lemon zest, remaining harissa paste (use less if you'd prefer things milder), half the mint and half the Greek style salad cheese.
Squeeze in some lemon juice, then taste and season with salt and pepper if needed.
When everything's ready, share the tabbouleh between your bowls and top with the roasted butternut squash.
Scatter over the flaked almonds and remaining Greek style salad cheese, then top with a dollop of yoghurt.
Sprinkle with the remaining mint to finish.
Enjoy!
