Protein Boost | Grilled Asparagus & Halloumi Greek Grain Bowls
with Feta-Dill Vinaigrette
Cooking time
15 minutes
Servings
2/4
Calories
780 /serving
Power up on proteins! Add halloumi to your meal with our Protein Boost option. We’re all about summer with this light, bright, vegetarian meal. A quick turn on the barbecue turns asparagus into a real headliner, gracing bowls of warm bulgur and curly leaf lettuce. For big Greek vibes, a red wine vinaigrette is pumped full of fresh dill and feta.
We will send you:
- 1 Head of curly leaf lettuce
- 14g Dill
- ½ Bunch of asparagus
- 80g Bulgur
- 30ml Red wine vinegar
- 30g Feta
- 125g Halloumi
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Sulphites, Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
BBQ
Total Fat
44 g
Saturated Fat
15 g
Sodium
1680 mg
Total Carb
69 g
Sugars
8 g
Protein
31 g
Fibre
9 g
Preparation
Cook the bulgur
- Heat the BBQ on high, making sure to oil the grill first.
- In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions), ½ the spices and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff the bulgur.
Grill the asparagus
- Meanwhile, remove the woody ends of the asparagus. In a medium bowl, toss with a drizzle of oil, the remaining spices and S&P.
- Add to the BBQ and grill, turning often, 3 to 5 min., until tender.
- Transfer to a cutting board and cut crosswise into thirds.
Make the salad
- Meanwhile, roughly chop the lettuce.
- Pick the dill fronds off the stems; roughly chop the fronds.
- Roughly chop the cheese.
- In a large bowl, combine the vinegar, dill, cheese, 3 tbsp oil (double for 4 portions) and S&P.
- Add the lettuce; toss well.
Plate your dish
- Divide the bulgur between your bowls.
- Top with the salad and asparagus. Bon appétit!
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