Grilled Spiced Haloumi with Pumpkin Walnut Tabbouleh
A Delicious Vegetarian Alternative For an Easy Weeknight Meal
My Own Food Bag
This dish most recently appeared in My Own Food Bag on 25 December 2016.
PUMPKIN WALNUT TABBOULEH
- 150g peeled pumpkin, diced 1cm
- ¼ cup bulgur wheat
- ¼ capsicum, core and seeds removed *
- 1/3 punnet cherry tomatoes *
- ½ Lebanese cucumber *
- 1 spring onion *
- 2 tablespoons chopped walnuts and pumpkin seeds
- 2 tablespoons chunky herb vinaigrette
- 70g haloumi cheese
- 1–2 teaspoons haloumi spice mix
- Preheat oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
- 1 Toss pumpkin with a drizzle of oil on prepared tray and season with salt. Roast for about 15 minutes, until cooked through and starting to caramelise. In a small, heat-proof bowl, add bulgur and a pinch of salt and pour boiling water over, to cover. Cover and leave to soak for 15 minutes until grains are tender. Drain well.
- 2 Dice capsicum 1cm; cut cherry tomatoes in half; quarter cucumber lengthways then dice; thinly slice spring onion. Place all in a medium bowl.
- 3 Heat a small, dry fry-pan on medium heat and toast walnuts and pumpkin seeds for 1–2 minutes, until golden and fragrant. Take care not to let seeds burn. Remove from pan and add to bowl with vegetables. Reserve pan.
- 4 Slice haloumi into 0.5cm-thick slices and sprinkle both sides with haloumi spice mix. Heat a drizzle of olive oil in same pan on medium heat and cook haloumi for about 1 minute each side, until golden and crispy. Take care to not burn spices. Slice in half on an angle, if desired.
- 5 Add cooked bulgur, pumpkin and chunky herb vinaigrette to bowl with other vegetables and toss to combine. Season to taste with salt and pepper.
- To serve, Spoon pumpkin walnut tabbouleh onto a plate and top with spiced haloumi.
- SERVES 1
- Energy: 2791 kj / 667 kcal
- Protein: 25.2g
- Carbohydrate: 39.6g
- Fat: 43.2g
- * Shared ingredient with another recipe