Roasted Grape Olive Halloumi Bulgur Trays with Minted Honey Yogurt

Roasted Grape Olive Halloumi Bulgur Trays with Minted Honey Yogurt 🍇🌿✨ This tray dinner is all about contrast: sweet roasted grapes, briny green olives, crisp-edged halloumi, fluffy lemon bulgur and a cool minted honey yogurt. It feels generous enough for guests but stays simple enough for a weeknight because the oven does most of the work. 🧀 Serves: 3-4 Time: about 35 minutes Ingredients: For the roasted tray: - 450 g seedless red or mixed grapes, left whole or in small clusters - 180 g green olives, drained and lightly crushed - 250 g halloumi, patted dry and cut into 2 cm cubes - 2 tbsp olive oil - 1 small garlic clove, finely grated - 1 tsp smoked paprika - 1/2 tsp dried oregano - 1/4 tsp chilli flakes, optional - Black pepper - Small pinch of salt, only if your olives and halloumi are mild For the lemon bulgur: - 220 g medium bulgur wheat - 360 ml hot vegetable stock or boiling water - 1 tbsp olive oil - Zest and juice of 1 lemon - 2 tbsp chopped parsley - 2 tbsp chopped mint - 1 small cucumber, diced, optional - Salt and black pepper For the minted honey yogurt: - 200 g thick Greek yogurt - 1 tbsp runny honey - 1 tbsp lemon juice, plus more to taste - 2 tbsp finely chopped mint - 1 tsp olive oil - Small pinch of salt To finish: - 35 g toasted almonds, roughly chopped - Extra mint and parsley - Lemon wedges - A little extra olive oil Method: 1. Heat the oven to 220 C / 425 F. Line a wide baking tray with baking paper. Pat the halloumi dry so it browns instead of steaming. 2. Add grapes, olives and halloumi to the tray. Mix olive oil with grated garlic, smoked paprika, oregano, chilli flakes if using, and plenty of black pepper. Pour over the tray and toss gently. Keep the grapes mostly whole so they burst softly in the oven. 🍇 3. Roast for 18-22 minutes, turning the halloumi once if you can do it without crushing the grapes. The tray is ready when the grapes look glossy and wrinkled, the olives are warm and the halloumi has golden edges. 4. While the tray roasts, put bulgur in a heatproof bowl with hot stock or boiling water. Cover and leave for 12-15 minutes, then fluff with a fork. Stir in olive oil, lemon zest, lemon juice, parsley, mint and cucumber if using. Taste and season carefully. 5. Stir the yogurt with honey, lemon juice, chopped mint, olive oil and a small pinch of salt. It should taste cool, tangy and lightly sweet, not dessert-sweet. Add another squeeze of lemon if the grapes are very sweet. 🥣 6. Spoon the lemon bulgur onto plates or into shallow bowls. Add the hot roasted grapes, olives and halloumi, including the glossy tray juices. 7. Finish with minted honey yogurt, toasted almonds, extra herbs, lemon wedges and a small drizzle of olive oil. Serve while the halloumi is still warm and crisp at the edges. Serving and storage tips: - Keep the yogurt separate until serving so the hot tray and cool sauce stay distinct. - Leftover bulgur and roasted grapes keep well for 2 days in the fridge. - Reheat the tray mix in a hot oven or dry pan, then add fresh yogurt after warming. - For a fuller meal, add rocket, chickpeas or roasted courgette beside the bulgur. 🥗 Save this one for a bright salty-sweet dinner from Tasteloom.club.