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Moroccan Spiced Halloumi
Moroccan Spiced Halloumi

Moroccan Spiced Halloumi

with Tabbouleh and Mint Raita

Recipe Development Team
Recipe Development TeamPublished on March 23, 2017

Vix was so pleased with herself when she came up with this recipe. She wouldn’t stop talking about it and ate it every day for a week! But she enjoyed every mouthful and we hope you do too!

Tags:
Spicy
Veggie
Allergens:
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.

Total30 minutes
Active
DifficultyMedium

Ingredients

serving amount

150

Bulgur Wheat

(Contains: Cereals containing gluten)

1

Mint

1

Greek Style Natural Yoghurt

(Contains: Milk)

2

Vine Tomatoes

3

Spring Onion

1

Flat Leaf Parsley

½

Lemon

3

Olive Oil for Tabbouleh

1

Halloumi

(Contains: Milk)

¾

Harissa Spice Mix

Not included in your delivery

300

Water for the Bulgur

1

Olive Oil for Halloumi

Nutritional information

Energy (kJ)4293 kJ
Energy (kcal)1026 kcal
Fat61 g
of which saturates22 g
Carbohydrate75 g
of which sugars17 g
Protein46 g
Salt4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Frying Pan
Lid
Bowl
Grill Pan
Plate

Cooking Instructions and Tips

Soak the bulgar
1

Boil the water (amount specified in the ingredient list) with a pinch of salt in a large saucepan over high heat. Add the bulgur wheat. Cover with a lid, remove from the heat and leave for 10-15 mins, or until the water has completely soaked into the wheat. The bulgur will absorb the water and fluff up.

Make the raita
2

Pick the mint leaves from their stalks and finely chop (discard the stalks). In a small bowl mix the mint with the yoghurt and season with a pinch of salt and a grind of black pepper. Pop it in the fridge for later.

Prep the tabbouleh
3

Chop the tomato into roughly ½cm cubes. Remove the root from the spring onion and thinly slice. Finely chop the parsley (stalks and all). Put them all in a mixing bowl. Squeeze in the lemon juice along with the olive oil (amount specified in the ingredient list). Season well with salt and black pepper and set aside until the bulgur is ready

Hot-up the halloumi
4

Cut the halloumi into even slices, two per person. In a mixing bowl, mix the olive oil (amount specified in the ingredient list) with the harissa spice mix. TIP: The harissa is pretty spicy! Use less if you don't like it hot. Add the halloumi and mix to make sure it's well coated.

Fry the halloumi
5

Heat a frying pan on medium-high heat. Once hot, lay in the halloumi slices (no extra oil is necessary). Fry the halloumi for 2-3 mins on each side, until slightly browned.

Mix the tabbouleh
6

The bulgur wheat should now be ready. Strain any excess water and pop it into the bowl with the rest of the tabbouleh ingredients. Mix well and spoon a generous serving onto each plate. Top it with the halloumi slices and dress with the mint raita. Enjoy!

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