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Haloumi Veggie Jumble

(2 portions)


  • 230 g Red Bell Pepper
  • 170 g  Butternut Squash in cubes
  • 2 tsp Smoked Paprika
  • 1/2 cup Bulgur wheat
  • 200 g  Haloumi 
  • 56 g Arugula
  • 1 tbsp Red wine Vinegar
  • 1 tbsp honey
  • 1 Vegetable broth concentrated


  1. Preheat the oven to 425°F (to roast the veggies). Start prepping when the oven comes up to temperature!
  2. Wash and dry all produce.* In a medium pot, bring 1 cup salted water (double for 4 people) to a boil. Core, then cut the bell pepper(s) into 1/2 inch pieces. On a baking sheet, toss the peppers, squash and half the paprika with a drizzle of oil. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 23-25 min.

  3. Meanwhile, remove the boiling water from the heat and add the bulgur and broth concentrate(s). Cover with a lid. Let stand until the bulgur is tender and all the water has been absorbed, 15-16 min.

  4. Meanwhile, cut the halloumi into 1/4-inch thick slices. In a medium bowl, stir the remaining paprika with a drizzle of oil – just enough to make the mixture runny. Add the halloumi slices and coat all over.

  5. Heat a large non-stick pan over medium-high heat. Add the halloumi to the dry pan. (Keep any remaining paprika oil in the bowl – we'll use it later.) Cook until golden-brown, 2-3 min per side.

  6. Whisk the honey and vinegar (2 tbsp for 4 people) and another drizzle of oil into the remaining paprika oil to make a dressing.

  7. Stir the roasted veggies and bulgur into the dressing. Season with salt and pepper. Divide the bulgur between plates. Top with the arugula and halloumi slices.

Bon appetit!


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