Chermoula Spiced Halloumi

Name: Chermoula Spiced Halloumi with Bulgur Wheat and Chickpea Tabbouleh
Total time: 20 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 Chickpeas; 2 Chermoula Spice Mix; 10 Vegetable Stock Paste; 120 Bulgur Wheat; 2 Vine Tomatoes; 1 Mint; ½ Lemon; 250 Halloumi; 75 Greek Style Yoghurt; 1 Honey; 240 Boiling Water

with Bulgur Wheat and Chickpea Tabbouleh

Recipe Development TeamPublished on November 25, 2021

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A zesty blend of spices and herbs, chermoula is a Moroccan spice traditionally used to season fish and meat. Chermoula works brilliantly in vegetarian dishes like this one, complementing the sweetness of the honey marinade and the freshness of the minty yoghurt dressing.

Tags:

Rapid

•Veggie

Allergens:

Celery

•Cereals containing gluten

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active

DifficultyMedium

Ingredients

serving amount

Chickpeas

Chermoula Spice Mix

Vegetable Stock Paste

(Contains: Celery)

120

Bulgur Wheat

(Contains: Cereals containing gluten)

Vine Tomatoes

Mint

Lemon

250

Halloumi

(Contains: Milk)

Greek Style Yoghurt

(Contains: Milk)

Honey

Not included in your delivery

240

Boiling Water

Nutritional information

Energy (kJ)3557 kJ

Energy (kcal)850 kcal

Fat40 g

of which saturates22 g

Carbohydrate72 g

of which sugars17 g

Protein46 g

Salt4.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Kettle

•Medium Saucepan

•Sieve

•Lid

•Zester

•Chopping Board

•Knife

•Grill Pan

•Small Bowl

Cooking Instructions and Tips

a) Fill and boil your kettle. Heat a drizzle of oil in a large saucepan over medium-high heat.
b) While the pan heats up, drain and rinse the chickpeas in a sieve.
c) When hot, add the chickpeas to the pan along with the chermoula spice mix. Stir and cook for 1 min, then add the boiling water (see ingredients for amount) and veg stock paste.
d) Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

a) Chop the tomatoes into 2cm chunks.
b) Pick the mint leaves from their stalks and roughly chop (discard the stalks).
c) Zest then halve the lemon.
d) Cut the halloumi into 3 slices per person.

a) Heat a drizzle of oil in a large frying pan over medium-high heat.
b) Once hot, lay in the halloumi.
c) Cook the halloumi until golden brown, 2-3 mins each side.

a) Meanwhile, put the Greek style yoghurt into a small bowl and add half the mint and half the lemon zest.
b) Season with salt and pepper. Stir together and set aside.

a) When the halloumi is cooked, remove the pan from the heat and drizzle the honey over it. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
b) Stir the tomatoes and remaining lemon zest and mint into the bulgur wheat.
c) Add salt, pepper and lemon juice to taste.