John Myers
Contents
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Ingredients
- 500 g Bulgur
- 1 Red Onion, finely diced
- 1 Solo garlic, grated
- 4 Kaffir lime leaves, finely ground
- 50 ml Sunflower oil
- 2 tbsp Tomato paste
- 1,5 tsp Cumin
- Pomegranate syrup
- Chilli, finely chopped, to taste
- Lemon juice
- 2 Beef tomatoes, finely diced
- 3 Red Pointed peppers, finely diced
- 0,5 Cucumber, finely diced
- 1 bunch Parsley, finely chopped
- Espelette pepper
- 400 g Halloumi cheese
- Pepper
- Salt
- Oil
- 3 Spring onions, cut into thin rings
Instructions
- First, dice the halloumi and marinate with a little oil and chopped chilli. Put the bulgur in a bowl and boil it with about half a liter of water, let it stand for about 20 minutes and then loosen it up with a fork.
- Put the sunflower oil together with the garlic, onion and kaffir lime leaves in a saucepan and heat so that the onion becomes galsy (not too hot). Then add the tomato paste and chopped chilli to taste and season very strongly with salt, pepper, cumin and a little Espelette pepper and stir well and then pour over the bulgur and mix everything very well.
- Now roughly season to taste, also with the pomegranate syrup and lemon juice. Then add the parsley, tomatoes, parpika and cucumber and mix everything well once and let it steep for at least 2 hours and then season again to taste.
- Sear the halloumi on all sides in a pan. Arrange the salad on flat bowls, then pour the fried halloumi on top and sprinkle with the spring onions.
annotation
- I love such salalte and always make the same amount of it. They keep wonderfully in the fridge for a few days and then get better and better. And they are great for a picnic or as a snack for work, etc.
