Bulgur Salad with Goat's Cheese & Harissa
with roasted sweet potato and cherry tomatoesCalories
:
551 kcalProtein
:
20.2g proteinTotal
:
30 minutesDifficulty
:
EasyCalorie Smart
Extra Veggies
Allergens:
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
- Kamut
- Khorasan (tarwe)
- Rogge
- Gerst
- Gluten
- Haver
This recipe provides 268 grams of vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
Sweet potato
5 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
½ piece
Onion
50 g
Bulgur
(Contains: Tarwe, Gluten May be present: Kamut, Khorasan (tarwe), Rogge, Gerst, Gluten, Haver)
125 g
Red cherry tomatoes
½ piece
Persian cucumber
20 g
Arugula
½ sachet(s)
Peruvian-style spice mix
½ sachet(s)
Sicilian-style herb mix
15 g
Harissa
50 g
Fresh goat's cheese
(Contains: Melk (inclusief lactose))
Not included in your delivery
½ tablespoon
Olive oil
to taste
Honey [or plant-based alternative]
¼ tablespoon
Balsamic vinegar
¼ piece
Low sodium vegetable stock cube
120 milliliters
Water
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2307 kJ
Calories551 kcal
Fat22 g
Saturated Fat10.5 g
Carbohydrate68.9 g
Sugar15.5 g
Dietary Fiber12.5 g
Protein20.2 g
Salt1.9 g
Potassium687.2 mg
Calcium40.9 mg
Iron1.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Sheet with Baking Paper
•Small Bowl
•Casserole
•Oven Dish
Cooking Steps
1
- Preheat the oven to 200°C.
- Wash or peel the sweet potato and cut it into 1cm thick slices.
- In a small bowl, mix a light drizzle of olive oil with a little bit of honey to taste. Season to taste with salt and pepper.
- Spread the sweet potato over half of a parchment-lined baking sheet, drizzle over the honey-oil mixture and then roast for 18 - 20 minutes.
2
- Heat a deep frying pan without any oil over high heat and toast the pumpkin seeds for 1 - 2 minutes, or until they start to pop. Remove from the pan and set aside.
- Slice the onion into half rings.
- Heat a light drizzle of olive oil in the same pan over medium-high heat. Add the onion, balsamic vinegar and crumble in the stock cube (see pantry for amount), then fry for 3 - 4 minutes.
- Add the bulgur to the pan along with the water (see pantry for amount), then bring to a boil and cook for 10 minutes over low heat. Drain and set aside without the lid.
3
- Put the cherry tomatoes in an oven dish and season with salt and pepper to taste.
- Roast the tomatoes with the sweet potato for the last 5 minutes.
- Dice the cucumber.
- Stir the cucumber, arugula, Peruvian-style spices and Sicilian-style spices into the bulgur.
4
- Serve the bulgur on deep plates, with the sweet potato and cherry tomatoes on top.
- Drizzle over the harissa, then crumble over the goat's cheese and garnish with the pumpkin seeds.
