Lemon Bulgur with Spiced Halloumi and Tomato Salsa
Ready in 30 minutes
• Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, August 13, 2017.
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, August 13, 2017.
A warm but fresh salad for the winter days.
Ingredients
LEMON BULGUR
- ¾ cup bulgur wheat
- 2 tablespoons raisins
- ½ teaspoon runny honey
- Zest and juice of 1 lemon
- 50g veggie gremolata
- 25g sliced almonds
- 2 handfuls baby spinach leaves, thinly sliced
TOMATO SALSA
- 25g capers
- 1 tomato
- 1 Lebanese cucumber
- 1 handful baby spinach leaves *
- 1 clove garlic
- Pinch of salt
- Juice of ½ lemon
- 2 teaspoons extra-virgin olive oil
SPICED HALLOUMI
- 200g halloumi cheese
- 2-3 teaspoons halloumi spice mix
HONEY YOGHURT
- 1 pottle natural yoghurt
- ½ teaspoon runny honey
Steps
-
a full kettle to the boil
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Add bulgur, raisins and a pinch of salt to a medium, heat-proof bowl and cover with boiling water. Cover and leave to soak for 15-18 minutes, until grains are tender. Drain well through a sieve. Return to the bowl with all remaining lemon bulgur ingredients and season to taste with salt and pepper.
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While bulgur is soaking, prepare salsa. Roughly chop capers; dice tomato and cucumber 1cm; thinly slice second measure of spinach; mince garlic. Add all to a medium bowl, along with remaining salsa ingredients. Use clean hands to gently squeeze salsa to release the juices.
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Slice halloumi 0.5cm and sprinkle halloumi spice mix over to coat.
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When bulgur has finished soaking, cook halloumi. Heat a drizzle of oil in a large, non-stick fry-pan on medium heat. Cook halloumi in batches for about 1 minute each side, until golden.
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In a small bowl combine yoghurt and honey
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divide lemon bulgur between plates, top with spiced halloumi. Place a pile of tomato salsa on top. Drizzle over honey yoghurt.
Nutritional Information
Energy |
2185 kj 522 kcal |
---|---|
Protein | 18.2g |
Carbohydrate | 7.0g |
Fat | 46.0g |