Turkish seared halloumi

Name: Turkish seared halloumi
Cook time: 20 min
Yield: 2

with caramelised onion and green bean bulgur

Ready in around 20 mins

RECIPE FACT:

Did you know that Turkey is the fourth largest producer of grapes in the world and was one of the earliest wine producing areas?

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

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

Place boiling water from the kettle into a pot and bring up to the boil over a high heat. Once boiling, season with salt and add the bulgur wheat. Cook for 7-8 mins then drain well into a sieve.
2. TO COOK THE VEGETABLES:

Peel and finely slice the red onion. Top and tail the green beans. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the onion and cook for 3-4 mins. Add the beans and cook for a further 2-3 mins. Remove from the pan and add to a salad bowl with the bulgur wheat and baby spinach. Just before serving, season with salt and pepper, pour in the pomegranate dressing and toss to combine.
3. TO COOK THE TURKISH HALLOUMI:

Slice the halloumi into 1 cm slices. Place in a bowl with the Turkish marinade and turn to coat evenly. Place the pan back over a medium-high heat. Once hot add the halloumi and cook for 2-3 mins on each side – adjusting the heat to not burn the marinade.
TO SERVE:

Spoon the caramelised onions and green bean bulgur into bowls and top with Turkish halloumi slices. Dollop with babaganoush and sprinkle over toasted almonds.