Salads · Veg meals

Warm bulgur and asparagus salad with halloumi

IMG_2572

This is one of my favourite meals at the moment. I’m relatively new to cooking with both bulgur wheat and halloumi, so when I first made this (originally without halloumi) I wasn’t expecting much, but this has gone straight to the top of things I want to eat a lot of at the moment. Despite a reasonably long list of ingredients for a salad, it’s actually pretty quick to make and if you do the chopping and grating before starting to cook, it makes it a LOT easier. This dish is also really good with roasted peppers.

 

Ingredients | Around 30 minutes | Serves 4

  • 1 block of halloumi
  • Most of a can of chickpeas, drained (about 300g)
  • 200g of bulgur wheat
  • 1 bunch of asparagus (about 5 stalks per person)
  • 4 spring onions, finely chopped
  • 1 small beetroot, julienned/grated
  • 2 carrots, julienned/grated (I had these ready but forgot to put them in!)
  • 1 large red onion, finely diced
  • 1 lemon
  • 1 tbsp balsamic vinegar
  • 4 cloves of garlic, finely diced
  • 1.5 tbsp sumac
  • 1tsp ground coriander seeds
  • 1 small bunch of parsley, finely chopped
  • 1 small bunch coriander, finely chopped
  • 1 heaped tbsp hummus
  • 1 tsp chili oil
  • dash of paprika
  • Small handful of chopped/ground seed mix (I used sunflower seeds, chopped almonds and ground hemp seeds)
  • 3tbsp good olive oil
  • Generous amount of salt and pepper

 

Method

  • Start cooking the bulgur what according to the instructions. I boiled a pan of water and added the bulgur, which will take around 15-20 minutes to cook on a simmer.
  • In a small pot, add the hummus, chili oil, paprika and a squeeze of lemon and mix well. Set this aside to drizzle over at the end.
  • When the bulgur what has around 5 minutes left, add the chickpeas to it, then heat a large frying pan with 1 tbsp of oil and fry the onion and garlic on a medium heat.
  • Drain the bulgur wheat & chickpeas and add them back to the pan. When the garlic and onions have browned slightly, add these to the bulgur and mix well.
  • Leave the frying pan that the onions came from on the heat, and add another tbsp of oil. On a hot heat, sauté the asparagus for a few minutes, and when almost done, add in the spring onions and balsamic vinegar along with some salt and pepper to taste.
  • Set the asparagus and spring onions aside, and fry the slices of halloumi. This should only take a couple of minutes each side.
  • While the halloumi is frying, add to the bulgar: the sumac, beetroot, carrot, juice of a lemon, coriander, parsley, ground coriander, and seed mix.
  • Dish up the bulgar salad, then lay the asparagus and spring onions on top, and add a final squeeze of lemon all over.
  • On top of this, lay the slices of fried halloumi, then drizzle over the hummus and chili oil mix.

 

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s