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Haloumi and bulgur salad with harissa dressing recipe

  • 4servings
  • 30minutes

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Source: www.deliciousmagazine.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, C, E, P
MineralsSelenium, Chromium, Manganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 250g bulgur wheat

  2. 250g haloumi

  3. Juice of 1/2 lemon, plus lemon wedges, to serve

  4. 3 tbsp extra-virgin olive oil

  5. 1/2 cucumber, halved lengthways

  6. and finely sliced 250g cherry tomatoes, halved

  7. 200g baby spinach

  8. Handful fresh mint, roughly chopped

  9. 1 small red onion, finely sliced

  10. 400g can chickpeas, drained

  11. 1 tsp harissa paste (we like Belazu, from major supermarkets)

  12. 150ml natural yogurt

Instructions Jump to Ingredients ↑

  1. Place the bulgur wheat in a medium saucepan and cover with water. Cook for 20 minutes, until tender and fluffy. Drain and cool.

  2. Thinly slice the haloumi and pat dry with kitchen paper. Fry gently in a dry, non-stick frying pan for 2 minutes, until golden and crispy on both sides, turning carefully. Set aside on a plate, then drizzle with the lemon juice and half the oil.

  3. Toss the cucumber, tomatoes, spinach, mint, onion and chickpeas into the bulgur wheat. Drizzle with the remaining oil and toss again. Season well and divide between plates, with the haloumi.

  4. Mix the harissa into the yogurt and spoon into small serving saucers. Put 1 on each plate, with some lemon wedges to squeeze over the salad.

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