Spiced Haloumi with Almond Bulger Salad

Spiced Haloumi with Almond Bulger Salad

Ready in 25 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, April 17, 2016.
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This vegetarian dish is sure to blow you away!

Ingredients

ALMOND BULGER SALAD

  • 150g orange kumara, scrubbed and diced 1cm
  • 1/2 capsicum, core and seeds removed, diced 2–3 cm
  • 1/4 cup bulgur wheat
  • 1 tomato
  • 1/2 Lebanese cucumber
  • 1 handful baby silverbeet
  • 1 1/2 tablespoons almond and pumpkin seed mix
  • 2 tablespoons finely chopped mint leaves (reserve a few leaves for garnish)
  • 1 teaspoon vinegar (e.g. apple cider, white wine, red wine)

SPICED HALOUMI

  • 80g haloumi cheese
  • 1 teaspoon haloumi spice mix

TO SERVE

  • Reserved mint leaves

Steps

  1. oven to 220°C. Line an oven tray with baking paper. Bring a half full kettle to the boil.
  2. Toss kumara and capsicum with a drizzle of olive oil on prepared tray. Season with salt and roast for about 15 minutes, or until tender.
  3. Place bulgur and a pinch of salt in a heat-proof bowl and pour over boiling water to cover. Cover with a plate and leave to soak for 15 minutes. Drain well through a sieve.
  4. Dice tomato 0.5cm; halve cucumber lengthways then dice 1–2cm; finely slice silverbeet; place all in a large bowl with almond and pumpkin seed mix and mint.
  5. Slice haloumi 1cm and lightly dust in haloumi spice mix. Heat a drizzle of oil in a fry-pan on medium heat and fry haloumi for about 30‚ seconds each side, or until golden. Take care and reduce heat if haloumi starts to burn.
  6. Place cooked bulgur and roasted vegetables in bowl with chopped vegetables. Add vinegar and a good drizzle of extra-virgin olive oil. Season to taste with salt and pepper and toss to combine.
  7. Spoon almond bulgur salad onto a plate and top with spiced haloumi. Garnish with reserved mint leaves.

Nutritional Information

Energy 2766 kj
661 kcal
Protein 29.4g
Carbohydrate 59.3g
Fat 31.5g