eCook Meal
Vegetarian Baby Marrow & Halloumi Salad
with beetroot, bulgur wheat & walnuts
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R329.45
for 4 servings · R82.36 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Baby Marrow needs 800 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 1.78× packR74.65
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Capers needs 80 gNon-Pareilles Caper Berries in Vinegar 200 g 200 g at R94.99 · 40% of packR38.00
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Walnuts needs 60 gRaw Walnuts 100 g 100 g at R66.99 · 60% of packR40.19
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Bulgur Wheat needs 300 mlBulgur Wheat 500 g R39.99 · whole pack (size can't be divided)R39.99
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Beetroot needs 800 gBulk Large Carrots 3 kg 3 kg at R45.00 · 27% of packR12.00
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Halloumi needs 320 gGrilled Halloumi & Roasted Vegetables in a Creamy Tomato Sauce 420 g 420 g at R76.99 · 76% of packR58.66
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Fresh Chilli needs 1Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Shopping
Matching Woolies ingredients.
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Frequently Asked Questions
What is the preparation time for Vegetarian Baby Marrow & Halloumi Salad?
The preparation time for Vegetarian Baby Marrow & Halloumi Salad with beetroot, bulgur wheat & walnuts is between 25 and 30 minutes.
What is the total time required to make Vegetarian Baby Marrow & Halloumi Salad with beetroot, bulgur wheat & walnuts?
The total time required to make Vegetarian Baby Marrow & Halloumi Salad with beetroot, bulgur wheat & walnuts is between 30 and 35 minutes.
How many servings does Vegetarian Baby Marrow & Halloumi Salad provide?
4 servings
What are the main ingredients in Vegetarian Baby Marrow & Halloumi Salad?
Baby Marrow, Beetroot, Bulgur Wheat, Capers, Chilli, Garlic, Halloumi, Lemon, Onion, Walnut
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. 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. 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. 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. 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! 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).
What should be prepared from my kitchen to make Vegetarian Baby Marrow & Halloumi Salad?
Baby Marrow, Beetroot, Bulgur Wheat, Capers, Chilli, Garlic, Halloumi, Lemon, Onion, Walnut
How many calories does Vegetarian Baby Marrow & Halloumi Salad have?
858 calories
How much fat content does Vegetarian Baby Marrow & Halloumi Salad have?
grams