Chermoula Spiced Halloumi
with Bulgur Wheat and Chickpea Tabbouleh
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Chickpeas
2
Chermoula Spice Mix
10
Vegetable Stock Paste
(Contains: Celery)
120
Bulgur Wheat
(Contains: Cereals containing gluten)
2
Vine Tomatoes
1
Mint
½
Lemon
250
Halloumi
(Contains: Milk)
75
Greek Style Yoghurt
(Contains: Milk)
1
Honey
Not included in your delivery
240
Boiling Water
Utensils
Instructions
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.
a) Share the bulgur between your plates and top with the halloumi slices.
b) Finish with a dollop of herby yoghurt. Enjoy!
