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Prep Time
25 min
Cuisine
Lebanese
For this Persian-inspired recipe, you'll coat slices of halloumi in ras el hanout and pan-fry them until golden. Serve with seasoned bulgur, sweet caramelised onions and a squeeze of lemon.
Prep Time
25 min
Cuisine
Lebanese
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 962 kJ 230 kcal |
2757 kJ 660 kcal |
Fat of which saturates |
9.2 g 5.2 g |
26.3 g 14.9 g |
Carbohydrate of which sugars |
28.3 g 8 g |
81.2 g 23 g |
Fibre | 5.8 g | 16.5 g |
Protein | 11.4 g | 32.6 g |
Salt | 0.89 g | 2.55 g |
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.
Boil a kettle
Add the 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, add the sultanas to a small bowl and add 100ml [200ml] boiled water and set aside
Peel and finely slice the red onions
Strip the mint leaves from the stems and chop finely, discard the stems
Cut the halloumi into thick slices
Zest 1/2 [1] lemon (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)
Cut the lemon[s] in half and squeeze the juice of 1/2 [1] lemon over the sliced halloumi
Combine half of the ras el hanout (save the rest for later!) with 1 tsp [2 tsp] pepper – this is your spice mix
Sprinkle the spice mix over the halloumi
Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] olive oil over a medium-high heat
Once hot, add the sliced onion and cook for 4-5 min or until soft and lightly caramelised
Drain the sultanas and add them to the drained bulgur
Add the chopped mint, lemon zest, pomegranate molasses, 1-2 tbsp olive oil, the remaining ras el hanout and give everything a good mix up
Push the caramelised onion to one side of the pan and add a drizzle of olive oil
Add the sliced halloumi and cook for 1-2 min on each side or until golden
Tip: Cooking for 4? Use 2 pans!
Serve the cooked halloumi slices over the bulgur and caramelised onion
Squeeze over any remaining lemon juice
Enjoy!