VEGGIETASTIC

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Pan-Fried Halloumi, Herby Bulgur & Roasted Veg

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]

  1. Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
  2. Boil a kettle
  3. Peel and quarter the red onions
  4. Slice the cherry tomatoes in half
  5. Top and tail the courgettes[s] and slice into rounds
  6. Line a baking tray with non-stick baking paper
  7. Place the red onions, cherry tomatoes and courgettes on the tray
  8. Drizzle with olive oil and season generously with salt and pepper
  9. Put the baking tray in the oven for 15-20 min or until the vegetables are cooked – this is your roasted veg
  10. Add the bulgur wheat to a pot with plenty of boiled water
  11. Bring to the boil over a high heat and cook for 7-9 min or until tender with a slight bite
  12. Once cooked, drain and return to the pot
  13. Meanwhile, chop the parsley leaves finely, discarding the stalks
  14. Slice the halloumi into 8 [16] strips widthways
  15. Once the bulgur wheat is cooked, stir through the chopped parsley – this is your herby bulgur wheat
  16. Heat a wide-based pan (preferably non-stick) over a medium-high heat
  17. 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
  18. 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
  19. 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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