This is a great meal, either hot or cold, perfect to make ahead, for garden parties, as a side or main, to accompany barbecues – literally, there’s so many occasions to prepare it for.
If you are a vegan you can replace the halloumi with vegan sausages or vegan patties, even marinated tofu! Or even without them – and treat it as a salad.
Bulghur is a whole grain made by boiling wheat and then drying and cracking it into various sizes to turn it a quick-cooking grain. A staple in Middle Eastern and Mediterranean regions, bulghur is a common ingredient in tabbouleh and falafel, very nutritious and has an earthy, nutty flavour. Rich in complex carbohydrates, fibre, and protein. Fat free, cholesterol free and low sodium.
The flavours of this meal is very Middle Eastern with the harissa, the fresh mint and the lemon. Refreshing and filling – and importantly: fairly easy and quick to prepare.
A great vegetarian dish, full of flavours and super nutritious.
- 150 g bulghur wheat
- 250 g broad beans podded weight
- 2 sweet red peppers cored and sliced
- 200 g halloumi sliced
- handful fresh mint chopped
- 2 cloves garlic crushed
- 3 tbsp harissa
- 1 lemon to squeeze
- 3 tbsp olive oil
- salt and pepper to taste
Blanch the beans in boiling water for about 3-5 minutes. Drain and let them cool down. Slip the beans from their skins. Discard skin and set the beans aside.
In the meantime cook the bulghur in salted water (you can also add a stock cube) until they are tender.
Mix all these in a bowl together until they are well combined.
In a small cup mix the harissa, 2 tbsp of olive oil, the crushed garlic, some salt and pepper. Add the mixture to the bulghur and broad beans and combine well.
Heat some oil (or chilli oil) in a frying them and fry the chunky slices of red peppers rings for 10 minutes. Remove them and set them aside.
Immediately, add the halloumi slices to the same pan and grill them on high heat for about 2 minutes each sides until they are golden.
Serve the dish by making a bed of bulghur and broad beans, top them with the roasted red peppers and the slices of halloumi. Sprinkle with lemon juice and fresh mint. You can do this on a large serving plate or as individual portions. You can enjoy this meal hot or cold.