Harissa Roasted Butternut on Herbed Tabbouleh
with Cheese, Flaked Almonds and Yoghurt
Our Harissa Roasted Butternut on Herbed Tabbouleh is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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
Butternut Squash
50
Harissa Paste
2
Garlic Clove
120
Bulgur Wheat
(Contains Cereals containing gluten)
10
Vegetable Stock Paste
(Contains Celery)
2
Medium Tomato
1
Mint
½
Lemon
100
Greek Style Salad Cheese
(Contains Milk)
75
Greek Style Natural Yoghurt
(Contains Milk)
15
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
½
Oil for Cooking
240
Water for the Bulgur
Nutritional information
Utensils
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, 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.
Add 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, cut the tomatoes into 2cm chunks.
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!
