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:

1. TO PREPARE THE VEGETABLES AND HALLOUMI:
Line an oven tray with baking paper. Place the steamed pumpkin onto the tray. Peel and slice the red onion into 1 cm wedges and place onto the tray. Drizzle with oil, season with salt and bake in the oven for 15 mins. Cut the Mediterranean halloumi into 1 cm cubes, place in a bowl, drizzle with oiland 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 bringup to the boil. Once boiling, turn the heat to low then cover and cook for 8-10mins. 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 vegetableshave been cooking for 15 mins in the oven, add the halloumi to the tray andbake for a further 5-7 mins.
TO SERVE:
Spoon the Turkish kisir onto plates. Top with bakedhalloumi and vegetables and spoon over the pomegranate drizzle. Add a handful of mizuna, dollop with hummus and sprinkle over the mint.