Bulgur Wheat, Roasted Tomato and Halloumi Bowl
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Ingredients
- 200 g bulgur wheat
- 300 g cherry tomatoes
- 225 g halloumi
- 2 tbsp olive oil
- 5 g fresh mint, chopped
Nutrition (per serving)
- Calories
- 424 kcal
- Protein
- 19.2 g
- Carbohydrate
- 31.9 g
- of which sugars
- 3.3 g
- Fat
- 21.6 g
- of which saturates
- 10.6 g
- Fibre
- 10.1 g
- Salt
- 1.58 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the bulgur wheat and simmer in plenty of water for 12-15 minutes until tender, then drain.
- 2
Heat the oven to 200C (180C fan, gas 6). Toss the cherry tomatoes with a little of the olive oil and roast for 15 minutes until softened.
- 3
Slice the halloumi and fry in the remaining olive oil for 2-3 minutes on each side until golden.
- 4
Spoon the bulgur wheat into bowls and top with the roasted tomatoes and halloumi.
- 5
Scatter with the chopped mint.
- 6
Season to taste and serve.
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