Halloumi With Muhammara Dip And Herby Bulgur
Combine the savoury richness of golden halloumi with muhammara, a fiery pepper-based dip from Syria. You'll sweeten the mix with sweet pomegranate molasses, plenty of spices and walnuts, and serve with herby bulgur to the side.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 240ºC/ 220ºC (fan)/ gas 9 and boil a kettle
Add your pepper[s] (leave them whole!) to a baking tray (no need for oil) and cook for 20-25 min or until the skin is slightly blackened
Tip: This gives the pepper a nice smoky flavour!
Once done, remove the blackened pepper from the oven, slice in half and set aside to cool
While the pepper is cooking, add your bulgur wheat to a pot with plenty of boiled water and a pinch of salt
Bring to the boil over a high heat and cook for 7-9 min or until tender with a slight bite
Once cooked, drain and return to the pot
Meanwhile, peel and roughly chop your garlic
Strip your mint from their stems and chop them roughly, discard the stems
Chop your parsley finely, including the stems
Cut your halloumi into 3 slices per person
Slice your lemon[s] in half
Add the chopped garlic, ground cumin, ground smoked paprika, cayenne pepper (can't handle the heat? Go easy!), pomegranate molasses and half of your walnuts (you'll use the rest later!) to a food processor with the juice of half your lemon
Blitz until a smooth paste has formed
Chop the remaining walnuts roughly
Once cooled, deseed (scrape the seeds out with a teaspoon) the halved blackened pepper and discard the top[s]
Peel off the skin (clean hands is the best way!), then roughly chop the peeled pepper
Add the chopped peeled pepper and panko breadcrumbs to the food processor with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil, 1 tbsp [1 1/2 tbsp] [2 tbsp] water and a pinch of salt and blitz until a smooth thick paste has formed – this is your muhammara dip
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat
Once hot, add your halloumi and cook for 2-3 min on each side or until golden
Fluff the cooked, drained bulgur wheat with a fork
Add the juice of the remaining lemon and half of the chopped herbs (save the rest for garnish!)
Season with pepper – this is your herby bulgur
Wash your salad, then pat dry with kitchen paper
Serve the herby bulgur with the salad and muhammara dip to the side
Tip: Use the back of a spoon to spread the dip on the plate
Top with the golden halloumi
Garnish with the remaining chopped herbs and walnuts and drizzle everything with a little olive oil
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk, nut, peanut, sesame).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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