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 fresh lemon.
Prep Time
30 min
Cuisine
Lebanese
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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 lemon
lemon
1 red onion
red onion
1 bag of sultanas (30g)
sultanas, sunflower oil
10g mint
mint(100%)
1 tbsp ras el hanout
paprika, caster sugar, cumin seed, roasted coriander seed, sea salt, black pepper, fennel seeds, kibbled chilli, cinnamon, pimento berries, turmeric, pink peppercorns, cardamom, mace, rose petals, black onion seed, ginger, nutmeg, star anise, white pepper, clove
130g bulgur wheat
bulgur (wheat gluten)
200g halloumi cheese
cows milk (80%), sheep milk & goats' milk (20%), non animal rennet, salt
1 pomegranate molasses pot (15g)
100% pomegranate molasses
Allergens
Allergens highlighted by † (gluten, 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)
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
2
Meanwhile, add the sultanas to a small bowl and add 100ml [200ml] boiled water and set aside
Tip: Adding hot water rehydrates dried fruit to make it plump and juicy
3
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
Tip: Grate lightly with a micro-plane or sharp box grater to avoid grating the white pith, as this is very bitter!
4
Cut the lemon[s] in half and squeeze the juice of 1/2 [1]lemon over thesliced 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
5
Heat a large, wide-based pan (preferably non-stick) with 1-2 tbsp olive oil over a medium-high heat
Once hot, add the slicedonion and cook for 4-5 min or until soft and lightly caramelised
6
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
Season lightly with salt and pepper
7
Push the caramelised onion to one side of the pan and add 1-2 tbsp 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
8
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