A simple summer salad with heaps of flavour! You'll make your own za'atar (a Middle Eastern spice mix of oregano, sesame seeds and sumac) to sprinkle over pan-fried halloumi. Serve with a bulgur and chickpea salad tossed with rocket, juicy orange and zingy fresh mint to balance the dish. Halloumi heaven!
Prep Time
20 min
Cuisine
Middle Eastern
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 orange
orange
75g bulgur wheat
bulgur (gluten)
2 tbsp apple cider vinegar
cider vinegar, metabisulphite (sulphites)
50g rocket
wild rocket
1 tsp dried oregano
dried oregano
1 tsp ground sumac
ground sumac
5g mint
mint (100%)
5g toasted sesame seeds
sesame seeds
1 can of chickpeas (400g)
chickpeas, water, salt, ascorbic acid
200g halloumi cheese
cows milk (80%), sheep milk & goats' milk (20%), non animal rennet, salt
Allergens
Allergens highlighted by † (gluten, sulphites, sesame, milk)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Add the bulgur wheat to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta) and cook over a high heat for 10-15 min or until tender with a slight bite
Once done, add the chickpeas (no need to drain!) for a further 1 min until warmed through
Once warmed through, drain and return everything to the pot
2
Meanwhile, cut the skin from the orange[s], removing all the white pith
Cut the peeled orange[s] into slices
Cut each slice into rough pieces
3
Strip the mint leaves from their stems and chop them roughly
Combine the apple cider vinegar with 3 tbsp [6 tbsp]olive oil and a generous pinch of salt
4
Slice the halloumi in half, then each half into 6 [12] sticks
5
Heat a large, wide-based pan with a drizzle of olive oil over a high heat
Once hot, add the halloumi sticks and cook on each side for 2-4 min or until golden
6
Meanwhile, add the orange segments, chopped mint, rocket and the dressing to the cooked bulgur
Give everything a good mix up – this is your orange & mint bulgur
7
Add the sesame seeds, sumac and oregano to a pestle & mortar
Grind to a fine powder – this is your za'atar
8
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