What are the main ingredients in Vegetarian Baby Marrow & Halloumi Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Vegetarian Baby Marrow & Halloumi Salad?

Calories: 858, Carbs: 94 grams, Fat: grams, Protein: 40.1 grams, Sugar: 15.2 grams, Salt: 1220 grams

How do I prepare Vegetarian Baby Marrow & Halloumi Salad?

BULGUR KING: Place the bulgur wheat in a pot with 300ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, 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, add the juice of 2 lemon wedges, and season. Remove from the pan and set aside. 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! FINAL ASSEMBLY: In a salad bowl, combine the cooked bulgur, the roasted beetroot & onion, ½ the toasted walnuts, the charred baby marrow, and seasoning. YOU HAD ME AT HALLOUMI: Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel. Cut into bite-sized chunks. 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 until crispy, 30-35 minutes (shifting halfway). YES BABY!: Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes per side. Remove from the pan and season. TOASTY: Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

What should be prepared from my kitchen to make Vegetarian Baby Marrow & Halloumi Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Vegetarian Baby Marrow & Halloumi Salad

Name: Vegetarian Baby Marrow & Halloumi Salad
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

A bed of bulgur wheat is loaded with roasted root veggies, toasted 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!

Vegetarian Baby Marrow & Halloumi Salad

with beetroot, bulgur wheat & walnuts

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Baby Marrow
Beetroot
Bulgur Wheat
Capers
Fresh Chilli
Garlic Clove
Garlic Cloves
Halloumi
Lemon
Lemons
Onion
Onions
Walnuts

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Photo of Vegetarian Baby Marrow & Halloumi Salad

Serves 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 until crispy, 30-35 minutes (shifting halfway).
BULGUR KING
Place the bulgur wheat in a pot with 150ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
TOASTY
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan 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, add the juice of 1 lemon wedge, and season. Remove from the pan and set aside.
YES BABY!
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes per side. Remove from the pan and season.
YOU HAD ME AT HALLOUMI
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel. Cut into bite-sized chunks.
FINAL ASSEMBLY
In a salad bowl, combine the cooked bulgur, the roasted beetroot & onion, ½ the toasted walnuts, the charred baby marrow, 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 - 200g
Onion - 1
Bulgur Wheat - 75ml
Walnuts - 15g
Capers - 20g
Garlic Clove - 1
Lemon - 1
Baby Marrow - 200g
Halloumi - 80g
Fresh Chilli - 1

Download the Recipe

Serves 2

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 until crispy, 30-35 minutes (shifting halfway).
BULGUR KING
Place the bulgur wheat in a pot with 300ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
TOASTY
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan 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, add the juice of 2 lemon wedges, and season. Remove from the pan and set aside.
YES BABY!
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes per side. Remove from the pan and season.
YOU HAD ME AT HALLOUMI
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel. Cut into bite-sized chunks.
FINAL ASSEMBLY
In a salad bowl, combine the cooked bulgur, the roasted beetroot & onion, ½ the toasted walnuts, the charred baby marrow, 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 - 400g
Onion - 1
Bulgur Wheat - 150ml
Walnuts - 30g
Capers - 40g
Garlic Clove - 1
Lemon - 1
Baby Marrow - 400g
Halloumi - 160g
Fresh Chilli - 1

Download the Recipe

Serves 3

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 until crispy, 35-40 minutes (shifting halfway).
BULGUR KING
Place the bulgur wheat in a pot with 450ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside.
TOASTY
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan 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, add the juice of 3 lemon wedges, and season. Remove from the pan and set aside.
YES BABY!
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes per side. Remove from the pan and season.
YOU HAD ME AT HALLOUMI
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel. Cut into bite-sized chunks.
FINAL ASSEMBLY
In a salad bowl, combine the cooked bulgur, the roasted beetroot & onion, ½ the toasted walnuts, the charred baby marrow, 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 - 600g
Onions - 2
Bulgur Wheat - 225ml
Walnuts - 45g
Capers - 60g
Garlic Cloves - 2
Lemons - 2
Baby Marrow - 600g
Halloumi - 240g
Fresh Chilli - 1

Download the Recipe

Serves 4

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 until crispy, 35-40 minutes (shifting halfway).
BULGUR KING
Place the bulgur wheat in a pot with 600ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside.
TOASTY
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan 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, add the juice of 4 lemon wedges, and season. Remove from the pan and set aside.
YES BABY!
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes per side. Remove from the pan and season.
YOU HAD ME AT HALLOUMI
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel. Cut into bite-sized chunks.
FINAL ASSEMBLY
In a salad bowl, combine the cooked bulgur, the roasted beetroot & onion, ½ the toasted walnuts, the charred baby marrow, 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!