A zippy and satisfying bowl featuring golden halloumi, smoky bulgur, and a tangy tomato yoghurt dressing. Packed with fresh herbs, crunchy seeds, and pomegranate molasses, this dish is perfect for a balanced and flavourful meal.
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Serves
4
Halloumi
Cherry Tomatoes
Bulgur Wheat
Sun-Dried Tomato
Greek Yoghurt
Fresh Basil
Smoked Paprika
Lemon
Mixed Seeds
Pomegranate Molasses
Olive Oil
Salt
Black Pepper
Serves
4
Halloumi
Cherry Tomatoes
Bulgur Wheat
Sun-Dried Tomato
Greek Yoghurt
Fresh Basil
Smoked Paprika
Lemon
Mixed Seeds
Pomegranate Molasses
Olive Oil
Salt
Black Pepper
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Step 1.
Heat a large saucepan over medium heat. Add a splash of olive oil, then stir in the bulgur wheat. Fry for 2 mins until golden. Add the smoked paprika and cook for another 30 seconds. Cover with boiling water until 2cm above the bulgur, bring to a boil, then reduce to a simmer. Cover and cook for 15 mins.
Step 2.
Make the tomato yoghurt dressing by blending the Greek yoghurt, sun-dried tomatoes, and lemon juice until smooth. Season with salt and black pepper to taste.
Step 3.
Cut the halloumi into small 2cm-sized pieces. Heat a large frying pan over medium-high heat. Add the halloumi pieces and cook on all sides until golden and charred. Pour in the pomegranate molasses and let it bubble and thicken, coating the halloumi.
Step 4.
Assemble the bowl: toss the sliced cherry tomatoes and most of the torn basil through the cooked bulgur wheat. Season with salt and black pepper.
Step 5.
Divide the bulgur into serving boxes. Top with the glazed halloumi, tomato yoghurt dressing, and mixed seeds. Garnish with the remaining basil leaves.
Step 6.
Refrigerate until needed. No need to reheat before serving.
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