ROASTED HALLOUMI & BULGUR WHEAT SALAD WITH AVOCADO, MANGO & CORIANDER

Name: ROASTED HALLOUMI & BULGUR WHEAT SALAD WITH AVOCADO, MANGO & CORIANDER
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Middle Eastern, Mediterranean
Ingredients: 200g bulgur wheat, rinsed; 400ml vegetable stock; 1 red onion, roughly sliced; 250g halloumi, cut into 1½ cm chunks; 1 tablespoon extra virgin olive oil; 1 lime, juice only (use 2 if it’s not very juicy); A big handful of fresh coriander, roughly chopped; A couple of handfuls of spinach, roughly chopped; 1 firm mango, finely sliced; Freshly ground black pepper; 1 small firm avocado per serving

2 steps

Prep:10minCook:25min

VEGETARIAN This is everything I want for a make-ahead meal: minimum effort on a Sunday, followed by a couple of days of colourful, tasty lunchboxes. Halloumi works so well with mango for a blend of sweet and savoury and there’s a fresh green hit from the spinach and coriander. Definitely pop it into the microwave at work, though, as the cheese tastes best when hot.

Updated at: Thu, 17 Aug 2023 04:51:35 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories656.9 kcal (33%)

Total Fat34.6 g (49%)

Carbs72 g (28%)

Sugars16 g (18%)

Protein28.4 g (57%)

Sodium2259.4 mg (113%)

Fiber12.4 g (44%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

200gbulgur wheat

rinsed

400mlvegetable stock

1red onion

roughly sliced

250ghalloumi

cut into 1 1/2 cm chunks

1 tablespoonextra virgin olive oil

1lime

juice only, use 2 if it’s not very juicy

fresh coriander

roughly chopped

2 handfulsspinach

roughly chopped

1mango

firm, finely sliced

freshly ground black pepper

1avocado

small, firm, per serving

Instructions

Step 1

Preheat the oven to 180°C fan/200°C/gas 6. Mix the bulgur wheat and vegetable stock in a roasting tin, then top with the red onion and halloumi. Transfer to the oven and roast for 25 minutes, until the halloumi is golden brown and crisp on top.

Step 2

Stir through the extra virgin olive oil, lime juice, coriander, spinach, mango and freshly ground black pepper. Taste and adjust the seasoning as needed, then pack into lunchboxes. Take the avocado with you and slice it into the salad after you’ve warmed it up and just before you eat it.