Bulgar Wheat with Root Vegetables and Halloumi

A delicious vegetarian dish. View our selection of vegetarian ready meals and frozen vegetables.

Portions: 4


  • 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


  1. Mix together the balsamic vinegar, olive oil, salt and coarse ground peppercorns.
  2. Place the vegetables into a suitable baking dish and coat in the olive oil mixture.
  3. Roast in a moderate oven until the vegetables are tender.
  4. Cook the bulgar wheat to pack instructions, using the vegetable stock to flavour the water and set aside.
  5. Cut the halloumi cheese into 4 equal portions, lightly oil and grill until it starts to glaze.
  6. To Serve: Place the bulgar wheat in the bottom of a suitable serving dish, Top with the roasted vegetables and the grilled halloumi cheese.