Tomatillo halloumi bowl

Name: Tomatillo halloumi bowl
Cook time: 20 min
Yield: 2

with Mexican bulgur and corn salsa

Ready in around 20 mins

RECIPE FACT:

Tomatillos are related to the cape gooseberries and are a staple in Mexican sauces.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Boil the kettle.
1. TO COOK THE MEXICAN BULGUR:

Place the Mexican seasoned bulgur 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 heat to low and cook for 8-10 mins until bulgur is cooked. Drain well into a sieve. Place into a salad bowl with the baby kale and spinach, drizzle with oil and season with salt and pepper.
2. TO PREPARE THE CORN SALSA:

Roughly chop the coriander, including the stalk. Slice the roasted capsicum into ½ cm slices. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the capsicum, corn and season with salt. Cook for 4-5 mins stirring occasionally to create a char. Remove from the pan into a small bowl. Just before serving, add the coriander and drizzle with oil.
3. TO COOK THE TOMATILLO HALLOUMI:

Slice the halloumi into 1 cm cubes. Place the pan back over a medium-high heat and drizzle with oil. Once hot add the halloumi and cook for 3-4 mins turning regularly. Pour in the tomatillo mole and cook for 30-60 secs.
TO SERVE:

Spoon Mexican bulgur into bowls. Top with tomatillo halloumi and corn salsa. Sprinkle with spiced seeds.