Rainbow Halloumi Bulgur Salad
This is a fridge-raid recipe which you can make your own with whatever needs using. I love a bulgur wheat salad and find the grain a great flavoursome base for any salad when cooked in chicken stock. I went for roasted red onions, peppers and courgettes and stirred these through with sad rocket leaves, air fried crispy halloumi and pomegranates.
Serves 4
Mix 2 tbsps sriracha, 2 tbsps soy, 1/2 tbsp honey and the zest and juice of a lime/lemon in a bowl. Chop a block of halloumi into cubes and add to the marinade. Toss the cubes really well so they are coated in the marinade then cover with clingfilm and leave for at least 30 mins at room temperature or at least two hours in the fridge (the longer the better). You can give it a mix every now and then if you like.
I added a couple of red onions chopped into wedges to a large bowl with a roughly chopped red and yellow pepper and a sliced courgette. Add 1 tbsp olive oil, sea salt flakes and freshly ground black pepper, 1 tsp smoked paprika and 1 tsp garlic granules. Toss everything together well then air fry at 190C or oven roast at 180C fan/200C until caramelised and golden. Stirring halfway through.
Meanwhile add 200g rinsed bulgur wheat to a large saucepan with 500ml hot chicken stock. Bring to the boil then simmer for 8-10 minutes until cooked. Drain and leave to steam.
Once the veg is ready, add these to the bulgur with some roughly chopped mint, the zest and juice of a lemon, more seasoning and a spoonful of harissa if you have it. Stir well, taste and add some rocket or spinach leaves if you have them and pomegranate seeds.
Air fry the halloumi at 200C for 10 minutes until crispy and golden, tossing halfway through. Or pan fry in a little oil until crispy on all sides.
Spoon the salad into bowls and top with the halloumi cubes.