Telegraph Hill Hemp Dukkah Crusted Halloumi with Bulghur Wheat Tabbouleh
This wonderful recipe came from https://www.onyourplate.co.nz a Hawke's Bay Food box service, where the ingredients are sourced locally. And more importantly they have used some of our products!
Prep Time 20 minutes Cook Time 15 minutes
For 2 For 4
1 2 Halloumi
25g 50g Telegraph Hill Hemp Seed Dukkah
1Tbps 2Tbps Extra virgin olive oil
Salt and pepper
Chilli Flakes - optional
3/4c 1 1/2c Bulghur Wheat
3/4c 1 1/2c Boiling water
salt and pepper
0.5 1 Lemon Zest and Juice
20g 40g Curly Parsley
4 8 Tomatoes
150g 300g Green Beans
1 2 Garlic Cloves
Wraps or Pita Pockets
Yoghurt, Mayo or Sour Cream
1. The halloumi… Take the cheese out of the packaging and pat dry with a paper towel. Slice into 1cm strips. Lightly coat with olive oil, season with salt, pepper, chilli flakes (if using) and coat well with the dukkah.
2.The tabbouleh… Add the bulghur wheat, zest of the lemon and a pinch of salt and pepper to a bowl. Pour over the boiling water and cover tightly. Set aside to cook for 10 minutes.
3. Heat up a frying pan to a high heat. Chop the beans into 1-2cm lengths. Quickly fry with a little olive with the sliced garlic until the beans have char marks, but still crunchy, set aside.
4.Chop up the tomatoes and finely chop the parsley.
5. When the bulghur wheat is tender, fluff up with a fork then mix through the beans, tomatoes and parsley. Dress the salad with a drizzle of extra virgin olive oil and a squeeze of lemon.
6.The halloumi: Heat the frying pan up again to a high heat with 2-3T of olive oil. Fry the halloumi for a minute on each side until crispy and golden.
7.To finish: Serve the beautiful halloumi in wraps, pita pockets or on its own with a big spoonful of tabbouleh and a dollop of yoghurt or sour cream.
8. Serve, Eat, Enjoy!