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Bulgar Wheat with Root Vegetables and Halloumi
A delicious vegetarian dish. View our selection of vegetarian ready meals and frozen vegetables.
Portions: 4
Ingredients
- 125g Bulgar Wheat
- 10g Vegetable Stock Paste
- 280g Peeled Carrots (cut into 20mm dice)
- 140g Red Onions (peeled and cut into 20mm dice)
- 280g Parsnips (peeled and cut into 20mm dice)
- 140g Swede (peeled and cut into 20mm dice)
- 140g Sweet Potato (peeled and cut into 20mm dice)
- 500g Halloumi Cheese
- 37.5g Balsamic Vinegar
- 50g Olive Oil
- 2g Salt
- 2g Coarse Ground Peppercorns
Method
- Mix together the balsamic vinegar, olive oil, salt and coarse ground peppercorns.
- Place the vegetables into a suitable baking dish and coat in the olive oil mixture.
- Roast in a moderate oven until the vegetables are tender.
- Cook the bulgar wheat to pack instructions, using the vegetable stock to flavour the water and set aside.
- Cut the halloumi cheese into 4 equal portions, lightly oil and grill until it starts to glaze.
- To Serve: Place the bulgar wheat in the bottom of a suitable serving dish, Top with the roasted vegetables and the grilled halloumi cheese.