This is one of my new favourite recipes – it’s really quick to make, bursting with flavour and a great comfort-food dish. The first time I made it was on a grey day when I wasn’t feeling too good, and it cheered me right up.
Harissa Bulgur Wheat Salad with HalloumiPrint Recipe
- 150g halloumi
- 1 courgette
- 1 yellow pepper
- A little lemon zest
- Olive oil
- 200g bulgur wheat (or couscous, if you prefer)
- 1 tbsp harissa
- A small handful of fresh oregano
First of all, get the bulgur wheat on, according to the instructions on the packet. Then you can make everything else while it cooks.
Slice the courgette and the pepper into bite-sized pieces, and pop into a hot frying pan with a drizzle of olive oil. While the vegetables sizzle, cut up the halloumi, and finely chop the oregano.
When the courgettes and peppers have softened up, push them to the edge of the pan and put the halloumi in the middle. Leave it to turn crispy without stirring too much.
When the bulgur wheat is cooked, drain and scoop into a large bowl. Mix the harissa with a slug of olive oil and stir through the bulgur wheat, and then add a pinch of salt. By this point the halloumi should be beautifully golden and crispy – add it to the bowl with the vegetables and give it a good stir.
Finally, serve up with the lemon zest and fresh oregano sprinkled over the top, and wash down with a cold beer – gorgeous.