Warm Bulgur Wheat, Halloumi and Harissa Salad
Bulgur wheat is one of those things that looks suspiciously expensive. But worry not, as if you go to the right place – specifically, your local Middle Eastern shop – you can pick up a kilo, dried, for around £1.25. This will make approximately 3 tonnes’ worth when cooked, which, in my mind, is excellent value for money. That said, although still fairly budget-friendly, this recipe actually comes out as one of the most expensive in the book, because it uses lots of fresh herbs and a whole block of halloumi. You can substitute the bulgur wheat for rice, and the halloumi for tofu, but it’s the fresh herbs and harissa that really make it, so I’d not want to substitute those or it’d be something else entirely. You know what you can afford best. I’ll leave it up to you if you feel like adding something Ottolenghi-like, such as pomegranate seeds or a grated aged artisan chopping board, but a little bit of sweetness from some dried fruit does make this pop.
Method
Based on 2 servings, adjust as needed.
Step 1
Start by cooking your bulgur wheat in a medium-sized pan over a high heat with around 2 mugs of boiling water and a big pinch of salt for about 10 minutes. Think of it like rice if you’re unfamiliar.
Step 2
While that’s cooking, chop your halloumi into slices, then halve each one so you have a nice stack of squares. Fry off these squares in a large, shallow frying pan over a medium-high heat with a little splash of oil, working in batches if your pan is only wee. Drain any water that comes off the halloumi, as that’ll massively slow down your browning, then increase the heat to high and fry the halloumi until golden, turning when you need to. Once both sides are golden, keep the pan on the heat but remove the cheese and set aside.
Step 3
Add a little more oil to the now-empty pan if you need to, then tip in the chickpeas, followed by the harissa paste. Fry for 4–6 minutes, stirring to coat the chickpeas all over with the paste. Hopefully, the chickpeas are dry enough not to spit, but watch out and stand back if that does happen. Leave this mixture over a medium heat, stirring occasionally, while you dice your cucumber and very finely chop your herbs.
Step 4
By this time, your bulgur wheat should be cooked through – try it. It should have a little bite but still be soft. If there’s any water left in the pan, drain it. Add the grains to a big serving bowl or mixing bowl. Next add the hot harissa chickpeas, stirring to coat everything nicely, then toss in your halloumi, your cucumbers, your chopped herbs and your fruit (pomegranate seeds, raisins or chopped apricots), if you’re using it. Drizzle over a tiny slug of olive oil, followed by the lemon juice, and serve.
- Ingredients
- Based on 2 servings
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Maldon Salt, to taste 1x Maldon Sea Salt Flakes 125g
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150g Bulgur Wheat 1x Cypressa Bulgur Wheat 500g
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2 tbsp Olive Oil, for frying, plus an extra slug to serve 1x ASDA Olive Oil 500ml 500ml
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225g Halloumi, cut into bite-size squares 1x ASDA Halloumi 225g
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2 tbsp Pomegranate Seeds, raisins or roughly chopped apricots 1x ASDA Sweet & Crunchy Pomegranate Seeds 80g
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1 Tin Chickpeas, drained and dried in kitchen towel 1x KTC Chick Peas in Salted Water 400g
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2 tbsp Harissa Paste, heaped 1x ASDA Harissa Paste 90g 90g
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0.5 Cucumber, diced 1x ASDA Whole Cucumber each
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15g Coriander, chopped 1x ASDA Aromatic & Zesty Coriander 30g
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15g Parsley, chopped 1x ASDA Mild & Peppery Flat Leaf Parsley 25g
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1 tbsp Lemon Juice, (from a real-life lemon or a bottle – it doesn’t matter) 1x JUST ESSENTIALS by ASDA Lemons 4pk
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75g Dried Apricots, chopped. Or raisins or pomegranate seeds 1x ASDA Chopped Apricots 250g
