Kawakawa halloumi

Name: Kawakawa halloumi
Cook time: 25 min
Yield: 4

with citrus bulgur and roasted cauliflower

Ready in around 25 mins

RECIPE FACT:

A New Zealand native, kawakawa is related to the pepper family.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210⁰c (fan bake). Boil the kettle.
1. TO PREPARE AND COOK THE VEGETABLES:

Line an oven tray with baking paper. Cut the cauliflower into small bite sized pieces and place on the tray. Peel the red onions and slice into 1 cm wedges. Drizzle with oil, sprinkle over the fennel spice rub and toss well to coat. Bake in the oven for 15 mins. Cut the halloumi into 2 cm cubes.
2. TO COOK THE BULGUR WHEAT:

Place the bulgur wheat into a pot and cover with boiling water from the kettle. Season with salt and bring back up to the boil over a high heat. Cook for 7-8 mins or until tender, drain well into a sieve and allow to cool. Just before serving, place the bulgur into a salad bowl. Pour in the citrus dressing, season with salt and pepper and toss to combine.
3. TO COOK THE HALLOUMI:

Once the vegetables have been in the oven for 15 mins, remove the tray from the oven. Add the halloumi to the tray with the vegetables, drizzle with oil and bake in the oven for a further 5-6 mins.
TO SERVE:

Spoon bulgur into bowls and top with roasted fennel vegetables and halloumi. Top with a handful of rocket and drizzle over kawakawa gremolata.