Moroccan Halloumi with Veggie Bulgur and Relish

Moroccan Halloumi with Veggie Bulgur and Relish

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, May 13, 2018.
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Enjoy the rest of the jar of beetroot relish with a cheese platter or antipasto.

Ingredients

Bulgur

  • ¾ cup bulgur wheat
  • 1 punnet cherry tomatoes
  • 1 capsicum
  • 1 courgette
  • 1 spring onion
  • 3 Tbsp basil
  • 2 Tbsp parsley
  • Zest and juice of 1 lemon
  • 1 Tbsp olive oil

Halloumi

  • 200g halloumi cheese
  • ½ Tbsp ras el hanout

To Serve

  • 2-3 Tbsp veggie beetroot relish

Steps

  1. Bring a full kettle to the boil. Place bulgur and a pinch of salt in a heat-proof bowl and cover with boiling water. Cover with a plate or lid and leave to soak for 15-18 minutes, until grains are tender. Drain well through a sieve.
  2. While bulgur cooks, cut cherry tomatoes in half; dice capsicum 1cm; grate courgette; thinly slice spring onion; roughly chop herbs. Set all aside.
  3. Slice halloumi 1cm and place in a bowl with ras el hanout. Toss to coat and season with pepper. When bulgur has 5 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on medium-high heat. Cook halloumi for about 1 minute each side, until browned.
  4. When bulgur has drained, return to bowl, along with all remaining bulgur ingredients. Toss to combine and season to taste.
  5. To serve, divide bulgur between plates, top with spiced halloumi and a dollop of beetroot relish.

Nutritional Information

Energy 2093 kj
500 kcal
Protein 25.9g
Carbohydrate 34.4g
Fat 27.0g