Spring greens with bulghur and halloumi
This is a nourishing, quick and adaptable vegetarian meal with a lovely balance of robust spring greens, spiced, fluffy bulghur and salty halloumi. You could use any other grain – or quinoa – instead of bulgur, and any green – chard, spinach, kale – in place of spring greens. Just adjust the cooking time accordingly.
Ingredients
- 1 small onion, finely chopped
- 1 bulb wet garlic, finely sliced or 2 cloves dried (normal) garlic, finely chopped
- olive oil
- 200g bulghur wheat
- 1 tsp ground cumin
- 350-400ml hot veg or chicken stock
- 200g halloumi cut into ½cm slices
- 200-300g spring or summer greens, shredded
- juice of 1 lemon
- handful fresh parsley, chopped
- salt and pepper
Method
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Step 1
In a large pan, sweat the onion and garlic in 2 tablespoons of oil until soft.
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Step 2
Add the bulgur wheat and cumin and fry for about 2 minutes more, then carefully add the hot stock and stir well.
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Step 3
Turn the heat to low, partially cover the pan and leave to simmer for 15 minutes or so, stirring occasionally, until cooked.
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Step 4
Place the sliced halloumi in a bowl and toss in 1 tablespoon of olive oil. Heat a griddle or heavy frying pan until fairly hot while you cook the greens.
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Step 5
If your pan is large enough, add the greens to the bulgur with 2 tablespoons more water if the bulgur looks dry. Cover the pan and cook for 3-4 minutes until the greens are tender.
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Step 6
If you don't have space in the pan, steam the greens separately and add to the cooked bulgur.
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Step 7
Fry the halloumi in a griddle or frying pan for a minute or two each side.
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Step 8
Place the bulgur and greens on a large platter with the halloumi on top.
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Step 9
Drizzle with the remaining olive oil, lemon juice, salt and pepper. Scatter over parsley and serve.
