Halloumi & Chicken Gyros Inspired Bulgur Bowl
with Fresh Tomato & Cucumber Salsa and Olives
- Cereals containing gluten
- Wheat
- Milk
Inspired by the classic Greek dish of gyros, we're instead serving the halloumi and chicken atop a hearty bowl of olive bulgur. With a fresh tomato and cucumber salsa as well as a yoghurt drizzle, this is a twist on the classic gyros bowl.
Ingredients
10 grams
Chicken Stock Paste
120 grams
Bulgur Wheat
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Baby Cucumber
125 grams
Baby Plum Tomatoes
30 grams
Black Olives
300 grams
Chicken Mini Fillets
1 sachet(s)
Roasted Spice and Herb Blend
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
20 grams
Wild Rocket
225 grams
Halloumi
(Contains: Milk)
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
1 tbsp
Olive Oil for the Dressing
1 tbsp
Honey
20 grams
Butter
Utensils
Instructions
a) Pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in the chicken stock paste and bring to the boil.
b) 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.
c) Leave to the side for 12-15 mins or until ready to serve.
d) Drain the halloumi, then cut it into 2cm chunks. Place them into a small bowl of cold water and leave to soak.
a) Meanwhile, trim the cucumber, then cut into small 1cm pieces. Halve the baby plum tomatoes.
b) Roughly chop the olives into small pieces.
c) In a small bowl, combine the tomatoes and cucumber. Add the olive oil for the dressing (see pantry for amount) and season with salt and pepper. Set aside.
a) Cut each chicken mini fillet into 2cm chunks. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
b) Remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
c) Heat a drizzle of oil in a large frying pan on medium-high heat.
d) Once hot, add the chicken and halloumi to the pan and season with salt, pepper and roasted spice and herb blend. Fry until golden brown on the outside and cooked through, 6-8 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Once the chicken is cooked, drizzle over the honey (see pantry for amount). Turn to coat evenly.
a) Once the bulgur wheat is cooked, stir in the olives and butter (see pantry for amount). Season with salt and pepper.
a) Share the bulgur wheat between your bowls.
b) Top with the halloumi, chicken and the fresh tomato and cucumber salsa.
c) Drizzle over the yoghurt. Scatter over the rocket leaves to finish.
