Bulgur with roasted chickpeas and sweet spicy halloumi

Stephania Mitsides

Blogger

Preparation Time:

20 min

Cooking Time:

30 min

Portion(s):

4 servings

Category:Vegetarian

Made with

Large Chickpeas

Vegetable Bouillon Powder

Fine Bulgur Wheat 500g

Ingredients

1 cup Mitsides Fine Bulgur
2½ cups boiling water
1 Tbsp Mitsides Vegetable Powder
2 carrots, cut in thick pieces
1 red onion, cut in large pieces
1 cup Mitsides Large Chickpeas, cooked
½ tsp cumin
½ tsp all spice
1 tsp smoked paprika
1 tsp Mitsides Vegetable Powder
1 halloumi, cut in thick slices
2 Tbsp chili paste
2 Tbsp honey or maple syrup.
½ cup Greek yogurt
1 Tbsp raw tahini
¼ cup water
juice of ½ lemon
1 handful of coriander, chopped
Salt and pepper

Method

First, roast the vegetables. Preheat the oven to 180°C. Place the carrots, onion and chickpeas on a roasting tray. Add the spices and the tablespoon of vegetable powder. Drizzle with olive oil, salt and pepper and mix well to coat. Roast in the oven for 25 minutes.

While veggies are roasting, place the bulgur in a bowl. Add the teaspoon of vegetable powder and water and set aside.

Heat a sauté pan with a bit of olive oil. Add the halloumi and fry both sides until coloured. Add the chili paste and honey and mix to coat the halloumi well. Cook for another 2-3 minutes until halloumi is caramelized.

In a small bowl, mix the yogurt with the tahini, water and lemon juice.

To assemble, place the bulgur in a large bowl. Add the roasted vegetables on top. Place the halloumi on top and drizzle with some tahini sauce. Add coriander and serve!