Turkish kisir

Name: Turkish kisir
Cook time: 25 min
Yield: 2
Cuisine: Bodrum, Turkey

with baked halloumi and pomegranate drizzle

Ready in around 25 mins

RECIPE FACT:

A mezze staple in Turkish cuisine, kisir is a bulgur wheat-based dish often referred to as “Turkish tabbouleh”.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

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

Line an oven tray with baking paper. Place 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 15 mins. Cut the halloumi into 1 cm cubes, place in a bowl, drizzle with oil and toss to combine.
2. TO PREPARE THE TURKISH KISIR:

Pour 1 ¼ cups of boiling water into a pot with a lid. Add the spiced Turkish paste, season with salt and stir well. Add the bulgur wheat to the pot and stir to combine. Place the pot over a high heat and bring up to the boil. Once boiling turn the heat to low, cover and cook for 8-10 mins. Turn off the heat, keep covered and allow to sit. Just before serving, add the toasted walnuts and cranberries and stir to combine. Remove the mint leaves from their stalks, roughly chop and set aside.
3. TO BAKE THE HALLOUMI:

Once the vegetables have been cooking for 15 mins in the oven, add the halloumi to the tray and bake for a further 5-7 mins.
TO SERVE:

Spoon the Turkish kisir onto plates. Top with baked halloumi and vegetables and spoon over the pomegranate drizzle. Add a handful of mizuna, dollop with hummus and sprinkle over the mint.