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HelloFresh - More than food

Happy Sunday you wonderful lot!
So this weekend I thought I'd do something a little different, you all know I love my food and often write the odd #foodie post, reviewing new restaurants and exploring new food markets. This Sunday however, I've gone all DIY! With the help of my friends at HelloFresh I'm sharing one of my favourite recipes with you - Roasted Butternut Squash and Halloumi Jumble... it's heavenly (and healthy?!) So read on and see what the top chefs at Hello Fresh recommend, from techniques to handy tips, they've got it covered.

Roasted Butternut Squash and Halloumi Jumble - 
40 mins (veggie)

'After much consideration (and a broken vegetable peeler), we’ve decided to change our butternut squash peeling technique. Our recommendation is to chop the squash in half widthways to separate the top from the bulb at the bottom. 
Next use your knife to level off the edges (which will also take off the skin). Much easier!'


Ingredients
                                       2 people                4 people
Butternut Squash                 1/2                        1
Red Pepper                          1                           2
Vegetable Stock Pot             1/2                        1
Bulgur Wheat                        1/2 cup                 1 cup
Pine Nuts                              1 tbsp                    4 tbsp
Halloumi                                1 block                  2 blocks
Red Wine Vinegar                 1 tbsp                    2 tbsp
Rocket                                   1 bag                     2 bags

Allergens
1) Celery | 2) Gluten 3) Milk | 4) Sulphites

Nutrition per serving
Calories: 960 kcal | Protein: 40 g | Carbs: 117 g | Fat: 41 g | Saturated Fat: 21 g

1 Pre-heat your oven to 210 degrees. Chop the squash in half widthways to separate the top from the bulb at the bottom. Use your knife to level off the edges. Chop the bulb in half and remove the seeds with a spoon. Chop this half into 1cm cubes. Cut the core out of the red pepper and cut a third of the pepper into cubes as small as your knife skills allow. Cut the remaining pepper into 2cm chunks.

2 Toss the squash and the large chunks of red pepper in 1 tbsp of oil. Lay out on a baking tray and cook on the top shelf of the oven for 25 mins.

3 Bring 150ml of water to the boil with half your stock pot. Pour in the bulgur wheat, place a lid on the pot and rest off the heat for
25 mins, or until the water has completely soaked into the wheat.

4 Toast off your pine nuts in a dry frying pan over medium heat. As always, watch your nuts closely
as they can burn quickly. Once toasted, take them out of the pan and set aside.


5 Cut the halloumi into 1cm thick slices. Rub a little bit of olive oil
on each slice and put your frying pan on medium-high heat (use

the same one you used the pine nuts in to save washing up!). Add the slices of halloumi and cook on each side for 2-3 mins or until golden.

6 Toss the bulgur wheat, roasted squash and pepper and raw pepper in a bowl. Add the red wine vinegar and 2 tsp of olive oil. Lastly, gently toss in the rocket and season with a pinch of pepper.

7 Divide the mixture between your bowls. Top with the halloumi and pine nuts, and tuck in!


Expert tip from HelloFresh chef Patrick Drake
“Make sure you don't overcrowd your veggies. Overcrowding means they're more likely to steam and sweat than to roast. Roast your veggies in batches, so they have enough space, rather than overcrowding your baking tray.”
 
This September, HelloFresh’s in-house chefs Patrick, Mimi, Victoria and Andre are challenging home cooks to become top chefs, providing exclusive access to a database of delicious recipes and expert tips. The chefs will also be hosting a series of live Facebook cook-a-long events and Twitter Q&A’s direct from the Fresh Farm at the London based Hello Fresh HQ. Sign up here to get exclusive access to the recipes and online events.

I hope you enjoyed this little look into one of my current fave dishes, thinking of giving it a try? If you do, I'd love to see! Take a picture and tag me @littlemisswinney also #hellofresh so they can have a peep at your creations too. Happy cooking!

Kate x

*This post was sponsored by Hello Fresh*


5 comments:

  1. Tried it out, so good! Do they do Christmas meals? I'd love a post on festive cooking!! X

    ReplyDelete
    Replies
    1. Hi Steph, They do lots of amazing recipes, have a look at there site - they'll definately have some tasty treats for christmas! I might try and do a christmas recipe version if thats something you'd like to see?
      Kate x

      Delete
  2. Nice - I keep getting letters through the door about this and I might check it out. Do they do Christmas meals?

    ReplyDelete
    Replies
    1. Hey Lee, (so many of you asking about christmas meals - i love it!) Try it out, honestly the quality of food is amazing and the recipes are grogeous! Have a look on their website and check out some of their festive recipes, I'll definately look into writing a chrostmas recipe special!
      Thanks for reading x

      Delete
  3. This looks so good, 'my mouth is watering! Can you do a winter recipe please? ✌��️

    ReplyDelete