Leon Fried Halloumi with Roasted Lettuce and Bulgur Salad
- Sulphites
- Celery
- May contain traces of allergens
Ingredients
75 grams
Bulgur Wheat
200 grams
Cherry Plum Tomatoes
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
250 grams
Halloumi
1 unit(s)
Avocado
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
1 pot(s)
Red Pepper Chilli Jelly
1 sachet(s)
Vegetable Stock Powder
Not included in your delivery
3 tbsp
Olive Oil for the Dressing
185 milliliter(s)
Water
Nutrition Values
Instructions
Preheat your oven to 200 degrees. Bring the water (the quantity is specified in the ingredients table above) to the boil in a saucpean along with the vegetable stock pot. Once the water is boiling, pour in the bulgur wheat, place a lid on the pot and rest off the heat for 15 mins, or until the water has completely soaked into the wheat.
Meanwhile, you can roast the baby gem lettuce. Cut each lettuce in half through the root, then cut each half into 2 wedges. Place your wedges onto a baking tray and drizzle with a little olive oil. Season with a little salt and pepper and roast in your oven for 10 mins until softened and slightly charred.
While your lettuce is in the oven, halve the cherry tomatoes and pop them into a large bowl. Slice lengthways into the avocado. Once you reach the stone turn your avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then use a spoon to scoop out all of the insides onto a board. Chop your avocado into roughly 1.5cm cubes.
Slice the halloumi into pieces about 1cm thick. Heat a large frying pan on medium heat and add a drizzle of oil. Add your halloumi to the pan and fry on medium-high heat for 2-3mins on each side, until nicely golden.
While your halloumi cooks, make the dressing. Simply mix the balsamic vinegar, red pepper and chilli jelly and the olive oil in a small bowl - give it a good stir to make sure it's well combined, then taste it before adding a pinch of salt and pepper.
To assemble the salad, fluff up the bulgur wheat with a fork and add it to your bowl with the tomatoes. Serve your bulgur salad topped with your avocado, roasted lettuce and fried halloumi. Finish by drizzling your dressing all over.
