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Recipe Of The Week - Halloumi And Aubergine Salad

16.06.2015

This salad is packed full with protein and fibre which will help to keep you full and satisfied until your next meal/snack. This dish and a gorgeous taste of summer with taste, texture and colour galore - with the added bonus of being vegetarian friendly!

Ingredients:

For the salad:

  • 150g bulgur wheat
  • 1 red onion, finely chopped
  • 300ml vegetable stock
  • 1 aubergine, cut into approx. 5mm rounds
  • 2tbsp olive oil
  • 400g halloumi, cut into approx. 1cm slices
  • small bunch fresh mint, leaves picked and roughly chopped
  • large handful fresh parsley, roughly chopped
  • 1 cucumber, deseeded and finely chopped
  • 2 tomatoes, desseded and finely chopped
  • 1 tin chickpeas, drained and rinsed
  • 100g pomegranate seeds

 

For the dressing:

  • 3tbsp olive oil
  • juice of 1 lemon
  • 1 garlic clove crushed
  • 1tsp tahini

 

Serves 6

Method

  1. Put bulgur, red onion and stock into a pan. Bring to the boil, reduce the heat and cover. Simmer for 10-12 mins until cooked and the stock has been absorbed. Once done spread out on a large serving platter to allow to cool.
  2. Heat a griddle pan over a high heat. Brush aubergine slices with most of the olive oil, then griddle in batches for about 2-3 mins each side, or until tender with charred lines. Side aside once cooked. 
  3. Brush the remaining oil over the halloumi slices and griddle for 11/2-2 mins on each side (hint: try not to turn them until they come away from the pan easily). Set aside.
  4. In a small bowl, whish together the dressing ingredients.
  5. Stir the herbs, cucumber, tomatoes, chickpeas, pomegranate seeds and most of the dressing through the bulgur wheat. Top with the halloumi and aubergine slices and drizzle over the remaining dressing.

 

Do you know what's in your food? Catch our final instalment here!

BBQ season is fast approaching - platters of colourful salads and marinated meats are right this way!

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Stratford upon Avon
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