Almond Crusted Halloumi with Spinach Bulgur, Cherry Tomatoes and Courgettes
Ready in 30 minutes
• Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, June 11, 2017.
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, June 11, 2017.
This crusty halloumi is delicious.
Ingredients
SPINACH BULGUR
- 2 teaspoons butter
- 2 teaspoons olive oil
- 1 brown onion, finely diced
- ¼ teaspoon salt
- 1 cup bulgur wheat
- 1 cup water
- 2/3 cup vegetable stock
- ½ bag baby spinach leaves, roughly chopped
- 1½ tablespoons lemon juice
- Zest of ½ lemon
ALMOND CRUSTED HALLOUMI
- 200g halloumi cheese, cut into 1cm-thick slices
- 40g sliced almonds
LEMON YOGHURT
- 1 pottle natural yoghurt
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
CHERRY TOMS AND COURGETTES
- 1 punnet cherry tomatoes
- 2 courgettes, sliced 1cm
Steps
-
Heat butter and oil in a medium pot on medium heat. Cook onion and salt for 3-4 minutes, until soft. Add bulgur, stir and cook for 1 minute, until bulgur is coated in oil and butter.
-
Add water and stock to pot with bulgur and bring to a boil. As soon as it boils, cover with a tightfitting lid, reduce to lowest heat and cook for 8 minutes. Remove from heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
-
While bulgur is cooking, chop sliced almonds until they are quite small then place on a small plate. Press each side of halloumi slices into chopped almonds to coat, then set aside on a dry plate. Mix all lemon yoghurt ingredients together in a small bowl and set aside.
-
Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook courgette and cherry tomatoes for 3-4 minutes, pricking tomatoes as they cook, until courgette is tender and tomatoes skins start to blister. Remove from pan, set aside and cover to keep warm. Keep pan on medium-high heat.
-
Add another drizzle of oil to pan used to cook vegetables. Place halloumi slices into pan and cook for 1-2 minutes each side, until golden brown. Once bulgur is cooked, fluff up grains with a fork and gently fold through spinach and lemon juice and zest. Season to taste with salt and pepper.
-
divide spinach bulgur between plates and top with a few of slices of almond crusted halloumi. Serve cherry toms and courgettes on the side and spoon over a dollop of lemon yoghurt.
Nutritional Information
Energy |
2428 kj 580 kcal |
---|---|
Protein | 26.4g |
Carbohydrate | 35.6g |
Fat | 34.7g |