Pan-fried halloumi

Name: Pan-fried halloumi
Cook time: 20 min
Yield: 2

with sumac bulgur wheat and pistashio sprinkle

Ready in around 20 mins

RECIPE FACT:

Halloumi is registered as a protected Cypriot product within the United States (since the 1990s) but not yet in the European Union.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Boil the kettle.
1. TO PREPARE THE BULGUR WHEAT:

Place the bulgur wheat in a pot with 2 cups of boiling water from the kettle, place the pot over a high heat and bring back up to the boil. Once boiling reduce the heat to low and cook for 8-10 mins. Drain well into a sieve.
2. TO FINISH THE SUMAC BULGUR:

Slice the roasted capsicum into 1/2 cm strips. Remove the mint leaves from their stalks and roughly chop. Peel and grate the carrot and place into a bowl with the bulgur wheat, mint and the rocket. Just before serving pour in the sumac dressing, season with salt and pepper 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. Once hot add the halloumi slices and cook for 1-2 mins. Turn the halloumi, add the capsicum and cook for a further 1-2 mins.
TO SERVE:

Spoon the sumac bulgur wheat into bowls. Top with pan-fried halloumi slices and capsicum. Sprinkle over the pistachio and cranberry sprinkle.