Moroccan Spiced Halloumi

Name: Moroccan Spiced Halloumi with Tabbouleh and Mint Raita
Total time: 30 min
Yield: 2
Cuisine: Moroccan
Ingredients: 300 Water for the Bulgur; 150 Bulgur Wheat; 1 Mint; 1 Greek Style Natural Yoghurt; 2 Vine Tomatoes; 3 Spring Onion; 1 Flat Leaf Parsley; ½ Lemon; 3 Olive Oil for Tabbouleh; 1 Halloumi; 1 Olive Oil for Halloumi; ¾ Harissa Spice Mix

with Tabbouleh and Mint Raita

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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)

Mint

Greek Style Natural Yoghurt

(Contains: Milk)

Vine Tomatoes

Spring Onion

Flat Leaf Parsley

Lemon

Olive Oil for Tabbouleh

Halloumi

(Contains: Milk)

Harissa Spice Mix

Not included in your delivery

300

Water for the Bulgur

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

Instructions

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.

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.

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

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.

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.

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!