So I got a few cook books as a present from my partner. Actually he won a chemistry poster prize and got a Waterstone’s voucher which he invested in me… because what’s a better prize for him than trying new dishes everyday 😉 I have to say I love the books and this recipe was inspired by one of them!
1/4 cup (30-40g) bulgur
3-4 (90g) slices halloumi cheese
2 spring onions, chopped
few slices of red onion, to taste
20g pomegranate seeds
1/2 tsp coriander
6 leaves of fresh mint, finely chopped
juice of 1 small lemon, to taste
1tbsp olive oil
50g natural yogurt
1/4 tsp garlic powder
salt & fresh ground pepper, to season
1. Place the bulgur in a pot filled with 100ml of cold water. Bring to boil and simmer for 10 minutes or until tender (or until water is absorbed).
2. Squeeze the juice from one lemon. Add tbsp of olive oil, coriander and chopped mint and stir well.
3. Heat the grill pan over high heat until smoking.
4. Once bulgur is cooked transfer to a bowl add sliced red onion and spring onions and pour over the lemon mixture. Season with salt and pepper to taste, mix well and set aside.
4. Grill the 1cm thick halloumi slices for 2 minutes on each side. In the meantime prepare the yogurt dressing. That is, mix the natural yogurt with garlic powder and season with salt and pepper.
5. Once the cheese is ready place on top of bulgur salad. Sprinkle the dish with pomegranate seeds and the yogurt dressing.
Recipe inspired by What to Cook & How to Cook it: Fresh & Easy by Jane Hornby