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Broccoli and bulgur wheat with spicy halloumi

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Broccoli and bulgur wheat with spicy halloumi

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Broccoli and bulgur wheat with spicy halloumi

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

6 salad tomatoes, halved
2 T olive oil
2 T honey
sea salt and freshly ground black pepper, to taste
250 g bulgur wheat
300 g broccoli florets
2 avocados, peeled and halved
360 g halloumi, pan-fried

Method

1. Preheat the oven to 200°C. Place a wire rack on top of a baking tray. Place the tomatoes cut-side up on the rack. Drizzle with olive oil, honey and season. Roast for 20–30 minutes.

2. Cook the bulgur wheat according to package instructions. Boil the broccoli for 2 minutes, then remove immediately and place in iced water. Blitz in a food processor until rice-like in consistency.

3. Stir through the cooked bulgur wheat, drizzle with olive oil and season. Top with the avocado and halloumi, scatter over the tomatoes and drizzle with olive oil and any juices from the tomatoes.

Find more salad recipes here.

Photographs: Robbert Koene
Food assistant: Claire-Ellen Van Rooyen