Mediterranean halloumi bowl

Name: Mediterranean halloumi bowl
Cook time: 25 min
Yield: 2

with caramelised pumpkin and dukkah

Ready in around 25 mins

RECIPE FACT:

Did you know the Mediterranean Sea borders 22 different countries including Greece, Egypt and Israel to name a few.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Boil the kettle. Preheat the oven to 210⁰c (fan bake).
1. TO COOK THE BULGUR WHEAT:

Place boiling water from the kettle into a pot and add the bulgur wheat. Season with salt and bring back up to the boil over a high heat. Once boiling turn the heat to medium and cook for 7-8 mins. Drain well into a sieve.
2. TO PREPARE THE VEGETABLES:

Line an oven tray with baking paper. Arrange the steamed pumpkin on the tray. Peel and slice the red onion into 1 cm wedges and place on the tray. Drizzle with oil, season with salt and bake in the oven for 20-22 mins or until cooked through and caramelised around the edges.
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 and cook for 2-3 mins on each side.
4. TO ASSEMBLE THE VEGETBALES:

Place bulgur wheat, baby kale and spinach and roasted vegetables into a salad bowl. Pour in the honey citrus dressing, season with salt and pepper and toss to combine.
TO SERVE:

Spoon caramelised pumpkin and bulgur into bowls. Top with halloumi slices and dollop with beetroot babaganoush. Sprinkle over the hazelnut dukkah.