Halloumi, Falafel and Bulgur Tabbouleh Bowl
with Sweet Potato, Pickled Carrot and Harissa Yoghurt
- Cereals containing gluten
- Wheat
- Milk
Fresh and herby, tabbouleh is widely popular in Middle Eastern cuisine. This vibrant salad is full of flavours and textures, making it the perfect veg-filled base for this Falafel and Bulgur Tabbouleh Bowl.
Ingredients
1 unit(s)
Sweet Potato
1 sachet(s)
Chermoula Spice Mix
2 unit(s)
Garlic Clove
120 grams
Bulgur Wheat
(Contains: Cereals containing gluten, Wheat)
15 grams
Vegetable Stock Paste
1 unit(s)
Lemon
1 unit(s)
Carrot
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
50 grams
Harissa Paste
1 bunch(es)
Flat Leaf Parsley
171 grams
Ready to Eat Falafels
225 grams
Halloumi
(Contains: Milk)
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
1 tsp
Sugar for the Pickle
2 tbsp
Honey
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potato into 1cm chunks (no need to peel), then pop it onto a large baking tray.
Drizzle with oil, sprinkle over the chermoula spice mix (add less if you'd prefer things milder), season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.
Meanwhile, drain the halloumi, then cut it into 3 slices per person. Place them into a small bowl of cold water and leave to soak.
Meanwhile, peel and grate the garlic (or use a garlic press).
Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the halloumi and fry until golden, 2-3 mins each side. Once cooked, set aside until serving.
Pop the pan back on medium heat, add the garlic and fry for 30 secs, then stir in the bulgur and cook for another 30 secs.
Stir in the vegetable stock paste and water for the bulgur (see pantry for amount), then bring to the boil. Simmer for 1 min, then pop a lid on the pan and remove from the heat.
Leave to the side for 12-15 mins or until ready to serve.
Meanwhile, cut the lemon into wedges.
Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
Pop the carrot ribbons into a medium bowl. Squeeze in some lemon juice and add the sugar for the pickle (see pantry for amount).
Season with salt, mix together well, then set aside to pickle.
In a small bowl, combine the yoghurt with half the harissa paste (add less if you'd prefer things milder). Set aside.
Roughly chop the parsley (stalks and all).
Once the bulgur is ready, fluff it up with a fork and stir in the parsley and remaining harissa paste.
Add a good squeeze of lemon juice and season with salt and pepper. Set your tabbouleh aside for now.
Just before the sweet potato is ready, place the falafels on a plate and microwave, 800W: 75 secs / 900W: 45 secs / 1000W: 30 secs.
If you don't have a microwave, place the falafels onto a baking tray and bake on the top shelf until golden brown, 5-8 mins.
Once ready, drizzle the honey (see pantry for amount) over the falafels and turn so they're nicely glazed.
Share your tabbouleh between your serving bowls.
Top the tabbouleh with your glazed falafels, roast sweet potato and pickled carrot in separate sections.
Drizzle the harissa yoghurt over the falafels and sweet potato to finish.
Serve with any remaining lemon wedges for squeezing over.
Enjoy!
Step 2 MOD: Drain the halloumi and cut into 3 slices per person. Place into a bowl of cold water, leave to soak. Once soaked, pop on a lined plate to dry. Fry the halloumi before garlic, 2-3 mins each side. Cover and set aside until serving.
