A bed of bulgur wheat is loaded with roasted root veggies, chopped walnuts and charred baby marrow chunks. Pumped up even further with salty pieces of halloumi cheese and slices of fresh chilli. Dressed with a lemony-caper garlic butter sauce. This dish is the definition of delish, Chef!
Grilled Baby Marrow & Halloumi Salad
Grilled Baby Marrow & Halloumi Salad
with beetroot, bulgur wheat & walnuts
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Baby Marrow
- Beetroot Chunks
- Bulgur Wheat
- Capers
- Fresh Chilli
- Garlic Clove
- Garlic Cloves
- Halloumi
- Lemon
- Lemons
- Red Onion
- Red Onions
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROOTING FOR YOU
Preheat the oven to 200°C. Boil the kettle. Place the beetroot pieces and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crispy, shifting halfway.
BULGUR KING
Using a shallow bowl, submerge the bulgur wheat in 100ml of boiling water. Add a drizzle of oil. Cover and steam for 15-20 minutes until cooked. Fluff up with a fork, cover, and set aside.
LEMON CAPER BUTTER SAUCE
Place a pan over medium heat with 30g of butter. When melted, add the chopped capers and the grated garlic. Fry for 30-60 seconds, shifting constantly. Remove from the heat and add the juice of 1 lemon wedge and seasoning. Remove from the pan and set aside.
YES BABY!
Return the pan to a medium heat with a drizzle of oil. When hot, add the baby marrow strips and fry for 2-3 minutes per side until charred and cooked al dente. Remove from the pan and cut into bite-sized chunks.
YOU HAD ME AT HALLOUMI
Return the pan, wiped down, to a medium heat with a drizzle of oil. When hot, add the halloumi and fry for 1-2 minutes per side until crispy. Drain on paper towel. Cut into bite-sized chunks.
FINAL ASSEMBLY
In a salad bowl, combine the cooked bulgur, the roast veggies, ½ the chopped walnuts, the baby marrow chunks, and seasoning.
DRESS IT UP
Make a bed of the loaded salad. Scatter over the halloumi chunks, the sliced chilli (to taste), and the remaining walnuts. Drizzle over the lemony-caper dressing. Serve with a lemon wedge. Well done, Chef!
Beetroot Chunks - 200g
Red Onion - 1
Bulgur Wheat - 75ml
Capers - 15g
Garlic Clove - 1
Lemon - 1
Baby Marrow - 200g
Halloumi - 80g
Walnuts - 15g
Fresh Chilli - 1
ROOTING FOR YOU
Preheat the oven to 200°C. Boil the kettle. Place the beetroot pieces and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crispy, shifting halfway.
BULGUR KING
Using a shallow bowl, submerge the bulgur wheat in 200ml of boiling water. Add a drizzle of oil. Cover and steam for 15-20 minutes until cooked. Fluff up with a fork, cover, and set aside.
LEMON CAPER BUTTER SAUCE
Place a pan over medium heat with 60g of butter. When melted, add the chopped capers and the grated garlic. Fry for 30-60 seconds, shifting constantly. Remove from the heat and add the juice of 2 lemon wedges and seasoning. Remove from the pan and set aside.
YES BABY!
Return the pan to a medium heat with a drizzle of oil. When hot, add the baby marrow strips and fry for 2-3 minutes per side until charred and cooked al dente. Remove from the pan and cut into bite-sized chunks.
YOU HAD ME AT HALLOUMI
Return the pan, wiped down, to a medium heat with a drizzle of oil. When hot, add the halloumi and fry for 1-2 minutes per side until crispy. Drain on paper towel. Cut into bite-sized chunks.
FINAL ASSEMBLY
In a salad bowl, combine the cooked bulgur, the roast veggies, ½ the chopped walnuts, the baby marrow chunks, and seasoning.
DRESS IT UP
Make a bed of the loaded salad. Scatter over the halloumi chunks, the sliced chilli (to taste), and the remaining walnuts. Drizzle over the lemony-caper dressing. Serve with a lemon wedge. Well done, Chef!
Beetroot Chunks - 400g
Red Onion - 1
Bulgur Wheat - 150ml
Capers - 30g
Garlic Clove - 1
Lemon - 1
Baby Marrow - 400g
Halloumi - 160g
Walnuts - 30g
Fresh Chilli - 1
ROOTING FOR YOU
Preheat the oven to 200°C. Boil the kettle. Place the beetroot pieces and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and crispy, shifting halfway.
BULGUR KING
Using a shallow bowl, submerge the bulgur wheat in 300ml of boiling water. Add a drizzle of oil. Cover and steam for 15-20 minutes until cooked. Fluff up with a fork, cover, and set aside.
LEMON CAPER BUTTER SAUCE
Place a pan over medium heat with 90g of butter. When melted, add the chopped capers and the grated garlic. Fry for 30-60 seconds, shifting constantly. Remove from the heat and add the juice of 3 lemon wedges and seasoning. Remove from the pan and set aside.
YES BABY!
Return the pan to a medium heat with a drizzle of oil. When hot, add the baby marrow strips and fry for 2-3 minutes per side until charred and cooked al dente. Remove from the pan and cut into bite-sized chunks.
YOU HAD ME AT HALLOUMI
Return the pan, wiped down, to a medium heat with a drizzle of oil. When hot, add the halloumi and fry for 1-2 minutes per side until crispy. Drain on paper towel. Cut into bite-sized chunks.
FINAL ASSEMBLY
In a salad bowl, combine the cooked bulgur, the roast veggies, ½ the chopped walnuts, the baby marrow chunks, and seasoning.
DRESS IT UP
Make a bed of the loaded salad. Scatter over the halloumi chunks, the sliced chilli (to taste), and the remaining walnuts. Drizzle over the lemony-caper dressing. Serve with a lemon wedge. Well done, Chef!
Beetroot Chunks - 600g
Red Onions - 2
Bulgur Wheat - 225ml
Capers - 45g
Garlic Cloves - 2
Lemons - 2
Baby Marrow - 600g
Halloumi - 240g
Walnuts - 45g
Fresh Chilli - 1
ROOTING FOR YOU
Preheat the oven to 200°C. Boil the kettle. Place the beetroot pieces and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and crispy, shifting halfway.
BULGUR KING
Using a shallow bowl, submerge the bulgur wheat in 400ml of boiling water. Add a drizzle of oil. Cover and steam for 15-20 minutes until cooked. Fluff up with a fork, cover, and set aside.
LEMON CAPER BUTTER SAUCE
Place a pan over medium heat with 120g of butter. When melted, add the chopped capers and the grated garlic. Fry for 30-60 seconds, shifting constantly. Remove from the heat and add the juice of 4 lemon wedges and seasoning. Remove from the pan and set aside.
YES BABY!
Return the pan to a medium heat with a drizzle of oil. When hot, add the baby marrow strips and fry for 2-3 minutes per side until charred and cooked al dente. Remove from the pan and cut into bite-sized chunks.
YOU HAD ME AT HALLOUMI
Return the pan, wiped down, to a medium heat with a drizzle of oil. When hot, add the halloumi and fry for 1-2 minutes per side until crispy. Drain on paper towel. Cut into bite-sized chunks.
FINAL ASSEMBLY
In a salad bowl, combine the cooked bulgur, the roast veggies, ½ the chopped walnuts, the baby marrow chunks, and seasoning.
DRESS IT UP
Make a bed of the loaded salad. Scatter over the halloumi chunks, the sliced chilli (to taste), and the remaining walnuts. Drizzle over the lemony-caper dressing. Serve with a lemon wedge. Well done, Chef!
Beetroot Chunks - 800g
Red Onions - 2
Bulgur Wheat - 300ml
Capers - 60g
Garlic Cloves - 2
Lemons - 2
Baby Marrow - 800g
Halloumi - 320g
Walnuts - 60g
Fresh Chilli - 1
Woolies Products in this dish
