Grilled Halloumi, Bulgur & Vegetables

📝 Ingredients

• 300 g halloumi
• 200 g bulgur wheat + 1 vegetable stock cube + 400 ml water
• 1 tin chickpeas (265 g drained)
• 2 courgettes (about 200 g each)
• 1 red pepper + 1 yellow pepper (about 150 g each)
• 1 red onion (about 120 g)
• 2 tbsp olive oil + 1 tsp ground cumin
• 200 g Greek yoghurt
• 10 g fresh mint
• 1 garlic clove + ½ lemon
• Salt, black pepper

🍴 Utensils

• Baking sheet + parchment paper
• Saucepan with lid
• Non-stick frying pan
• Chef's knife
• Fine grater
• Bowl

📖 Steps

1. Preheat the oven to 210 °C (fan). Wash the courgettes and cut them into 1 cm half-moons. Deseed the peppers and cut them into 2 to 3 cm squares. Peel the red onion and cut it into 8 wedges.
2. Rinse and drain the chickpeas, then dry them in a clean tea towel. Combine them with the vegetables on a baking tray lined with baking paper, drizzle with olive oil, add the cumin, season with salt and pepper and mix well with your hands. Spread everything out in a single layer.
3. Roast for 25 to 30 minutes, stirring halfway through, until the vegetables are tender and lightly charred at the edges and the chickpeas are slightly crisp. If they overlap, use two trays: crowded together, they would steam rather than roast.
4. Meanwhile, bring the water to the boil in a pan with the crumbled stock cube. Add the bulgur, cover and cook over a low heat for 10 to 12 minutes until the water has been absorbed, then leave to swell, covered and off the heat, for 5 minutes.
5. Make the sauce: peel and finely grate the garlic clove, and finely chop the mint leaves. Mix the Greek yoghurt with the garlic, mint, the juice of the ½ lemon, a pinch of salt and a little pepper. Chill until ready to serve.
6. Drain the halloumi, pat it dry with kitchen paper and cut it into slices about 1 cm thick. Heat a non-stick frying pan over a medium-high heat without any fat: the cheese releases a little fat of its own as it cooks.
7. Fry the halloumi slices for 1 to 2 minutes on each side, without moving them, until nicely golden and they come away from the pan on their own. Cook them at the last minute: halloumi turns rubbery as it cools.
8. Fluff up the bulgur with a fork and stir in the roasted vegetables and chickpeas. Divide between 4 plates, lay the halloumi slices on top and serve with the yoghurt and mint sauce.