Nic’s recipe book
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Vegetarian / Oven · Bulgur

Mediterranean squash & halloumi

Roasted butternut squash, aubergine and halloumi with peppers and bulgur that soaks up the stock in the oven.

Time
45 + 15 min in the oven
Oven
180°C
Butternut squash and onions at a market
Illustrative photograph · Elina J. Pilz / Unsplash
IngredientsMethod

LET’S MAKE IT

The method

  1. Roast the vegetables and halloumi

    Put the diced butternut squash, aubergine and halloumi in a roasting dish with olive oil, salt, black pepper and chilli flakes. Roast at 180°C for about 45 minutes, until soft.

  2. Add the bulgur

    Add the sliced peppers, 200g bulgur wheat and 400ml vegetable stock. Cover the dish with tinfoil.

  3. Finish in the oven

    Cook for another 15 minutes, until the stock has been absorbed. Add the optional topping if using.

A note from the recipe book

The original recipe does not specify amounts for the squash, aubergine, halloumi or peppers, or a serving count. Those amounts have been left as written.

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