Hello ladies and gents this is the Viking telling you that today we are talking about
Pan-Fried Halloumi, Herby Bulgur & Roasted Veg
For a flavour-packed veggie salad, you'll top herby bulgur and roasted vegetables with golden, pan-fried halloumi. Serve with a punchy chilli-caper drizzle, and tuck in!
- 30 mins
- Greek
Ingredients
For 2 people [double for 4]
- 250g cherry tomatoes
- 1 tsp dried chilli flakes
- 1 bag of capers (15g)
- 130g bulgur wheat
- 1 courgette
- 2 red onions
- 10g parsley
- 200g halloumi cheese
You’ll also need
- Olive oil, pepper, salt
Cooking instructions
For 2 people [double for 4]
- Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
- Boil a kettle
- Peel and quarter the red onions
- Slice the cherry tomatoes in half
- Top and tail the courgettes[s] and slice into rounds
- Line a baking tray with non-stick baking paper
- Place the red onions, cherry tomatoes and courgettes on the tray
- Drizzle with olive oil and season generously with salt and pepper
- Put the baking tray in the oven for 15-20 min or until the vegetables are cooked – this is your roasted veg
- Add the bulgur wheat to a pot with plenty of boiled water
- Bring to the boil over a high heat and cook for 7-9 min or until tender with a slight bite
- Once cooked, drain and return to the pot
- Meanwhile, chop the parsley leaves finely, discarding the stalks
- Slice the halloumi into 8 [16] strips widthways
- Once the bulgur wheat is cooked, stir through the chopped parsley – this is your herby bulgur wheat
- Heat a wide-based pan (preferably non-stick) over a medium-high heat
- Add the halloumi strips and cook for 1-2 min or until crispy and golden brown on both sides – this is your pan-fried halloumi
- While the halloumi is cooking, mix the capers and chilli flakes (can't handle the heat? Go easy!) with 3 tbsp [6 tbsp] olive oil in a bowl – this is your chilli-caper dressing
- Serve the herby bulgur wheat with the roasted veg, and top with the pan-fried halloumi and chilli-caper dressing
Enjoy!
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