Dukkah seared halloumi

Name: Dukkah seared halloumi
Cook time: 20 min
Yield: 1

with grilled courgettes and tabbouleh

Ready in around 20 mins

RECIPE FACT:

Muhamara is a traditional mezze dish from Syria made of roasted red peppers and walnuts.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

Before cooking:

BOIL THE KETTLE.
1. TO COOK THE BULGUR WHEAT:

Pour boiling water from the kettle into a pot and place over a high heat. Once boiling add the bulghur wheat and season with salt. Cook for 8-10 mins until tender and drain into a sieve. Rinse under cold running water and allow to drain well.
2. TO PREPARE THE COURGETTE AND FINISH THE SALAD:

Cut the stalk end off the courgette and make ribbons with half the courgette by running a peeler the full length along the courgette, rotating after each peel and add to a salad bowl. Using half the tomato, dice into 1 cm cubes and place in the salad bowl with the bulgur. Finely chop the curly parsley and add to the salad bowl with the mesclun. Season with salt and pepper, pour in the pomegranate dressing and toss to combine.
3. TO COOK THE HALLOUMI:

Slice the halloumi into 1 cm slices. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the halloumi slices and cook for 1-2 mins on each side.
TO SERVE:

Spoon courgette and pomegranate bulghur onto plates. Top with grilled halloumi and dollop with muhammara dip. Sprinkle over the hazelnut dukkah.