Roasted Halloumi and Bulgur Wheat Salad with Avocado and Mango.
Serves: 3 generous lunchboxes
Prep: 10 minutes
Cook: 25 minutes
Ingredients:
- 200g bulgur wheat, rinsed
- 400ml vegetable stock
- 1 red onion, roughly sliced
- 250g halloumi, cut into 1.5cm chunks
- 1 tablespoon extra virgin olive oil
- 1 lime, juice only (use 2 if it is not very juicy)
- A big handful of fresh coriander, roughly chopped
- A couple of handfuls of spinach, roughly chopped
- 1 firm mango, finely sliced
- Freshly ground black pepper
- 1 small avocado per serving
Method:
Preheat the oven to 180 degrees Celsius / gas 6. Mix the bulgur wheat and vegetable stock in a roasting tin, then top with the red onion and halloumi. Transfer to the oven and roast for 25 minutes, until the halloumi is golden brown and crisp on top.
Stir through the extra virgin olive oil, lime juice, coriander, spinach, mango and freshly ground black pepper. Taste and adjust the seasoning as needed, then pack into lunchboxes. Take the avocado with you and slice it into the salad after you’ve warmed up and just before you eat it.
Find the recipe online here.
Or in The Quick Roasting Tin book, by Rukmini Iyer.
