What are the main ingredients in TURKISH HALLOUMI & BULGUR PILAF?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

What is the nutritional information of TURKISH HALLOUMI & BULGUR PILAF?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare TURKISH HALLOUMI & BULGUR PILAF?

OVEN-CARAMELISED VEG: Preheat the oven to 200°C. Boil the kettle for step 2. Place the drained lentils and cauliflower pieces on a roasting tray. Coat in oil, season, and spread out in an even layer. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy. Place the julienne carrot in a bowl, coat in oil, and season. When the cauliflower and lentils are at the halfway mark, give them a shift and scatter the carrot over the tray. Return to the oven for the remaining cooking time. On completion, remove the roast veg from the oven and drizzle with the honey. WARM BULGUR WHEAT: Place the bulgur wheat and half of the Za’atar spice in a large, shallow bowl. Submerge in 400ml of boiling water, add a drizzle of oil, and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion and season to taste. Replace the plate and set aside. POP THOSE SEEDS: Place the pumpkin seeds in a nonstick pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. LOAD UP THE BULGUR PILAF: When the bulgur is nearly cooked, return the pan to a medium heat with a drizzle of oil. When hot, sauté the sliced onion for 3-4 minutes until soft and translucent. Add the grated garlic and remaining Za’atar spice and sauté for another 2 minutes. On completion, transfer to the bowl of cooked bulgur and toss through the rinsed green leaves. Set aside for serving. CRISPY, CHEESY GOLD!: Wipe down the pan if necessary and return it to a medium heat with another drizzle of oil or a knob of butter. When hot, fry the halloumi slabs for 1-2 minutes per side until crispy and golden. Remove from the pan and allow to drain on some paper towel – and try not to eat it all before serving! PLATE YOUR SOUTHERN TURKISH TREAT: Make a bed of flavourful bulgur wheat pilaf. Cover with some roast veggies and layer with the crunchy halloumi. Top with a hearty dollop of tzatziki and finish with a sprinkling of toasted pumpkin seeds. Enjoy!

What should be prepared from my kitchen to make TURKISH HALLOUMI & BULGUR PILAF?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

TURKISH HALLOUMI & BULGUR PILAF

Name: TURKISH HALLOUMI & BULGUR PILAF
Prep time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter (optional)

Flavours of southern Turkish cuisine flourish in this tantalising bulgur wheat pilaf, fragranced with onion, garlic, Za’atar spice, and rocket. Layered with roast veg, mint-infused halloumi, and refreshing tzatziki (‘cacık’ in Turkish!)

TURKISH HALLOUMI & BULGUR PILAF

with Za’atar, ready-made tzatziki & honey-drizzled roast cauliflower

Hands on Time: 20 - 30 minutes

Overall Time: 30 - 40 minutes

Download the Recipe for 2

Ingredients:

Bulgur Wheat
Cauliflower Florets
Garlic Clove
Green Leaves
Honey
Julienne Carrot
Lentils
Minted Halloumi
Onion
Pumpkin Seeds
Tzatziki
Za'atar Spice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter (optional)

Photo of TURKISH HALLOUMI & BULGUR PILAF

Serves 1

OVEN-CARAMELISED VEG
Preheat the oven to 200°C. Boil the kettle for step 2. Place the drained lentils and cauliflower pieces on a roasting tray. Coat in oil, season, and spread out in an even layer. Roast in the hot oven for 20-25 minutes until cooked through and becoming crispy. Place the julienne carrot in a bowl, coat in oil, and season. When the cauliflower and lentils are at the halfway mark, give them a shift and scatter the carrot over the tray. Return to the oven for the remaining cooking time. On completion, remove the roast veg from the oven and drizzle with the honey.
WARM BULGUR WHEAT
Place the bulgur wheat and half of the Za’atar spice in a shallow bowl. Submerge in 200ml of boiling water, add a drizzle of oil, and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion and season to taste. Replace the plate and set aside.
POP THOSE SEEDS
Place the pumpkin seeds in a nonstick pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
LOAD UP THE BULGUR PILAF
When the bulgur is nearly cooked, return the pan to a medium heat with a drizzle of oil. When hot, sauté the sliced onion for 2-3 minutes until soft and translucent. Add the grated garlic and remaining Za’atar spice and sauté for another minute. On completion, transfer to the bowl of cooked bulgur and toss through the rinsed green leaves. Set aside for serving.
CRISPY, CHEESY GOLD!
Wipe down the pan if necessary and return it to a medium heat with another drizzle of oil or a knob of butter. When hot, fry the halloumi slabs for 1-2 minutes per side until crispy and golden. Remove from the pan and allow to drain on some paper towel – and try not to eat it all before serving!
PLATE YOUR SOUTHERN TURKISH TREAT
Make a bed of flavourful bulgur wheat pilaf. Cover with some roast veggies and layer with the crunchy halloumi. Top with a hearty dollop of tzatziki and finish with a sprinkling of toasted pumpkin seeds. Enjoy!

Lentils - 60g
Cauliflower Florets - 100g
Julienne Carrot - 75g
Honey - 5ml
Bulgur Wheat - 75ml
Za'atar Spice - 15ml
Pumpkin Seeds - 10g
Onion - 1
Garlic Clove - 1
Green Leaves - 20g
Tzatziki - 45ml

Download the Recipe

Serves 2

OVEN-CARAMELISED VEG
Preheat the oven to 200°C. Boil the kettle for step 2. Place the drained lentils and cauliflower pieces on a roasting tray. Coat in oil, season, and spread out in an even layer. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy. Place the julienne carrot in a bowl, coat in oil, and season. When the cauliflower and lentils are at the halfway mark, give them a shift and scatter the carrot over the tray. Return to the oven for the remaining cooking time. On completion, remove the roast veg from the oven and drizzle with the honey.
WARM BULGUR WHEAT
Place the bulgur wheat and half of the Za’atar spice in a large, shallow bowl. Submerge in 400ml of boiling water, add a drizzle of oil, and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion and season to taste. Replace the plate and set aside.
POP THOSE SEEDS
Place the pumpkin seeds in a nonstick pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
LOAD UP THE BULGUR PILAF
When the bulgur is nearly cooked, return the pan to a medium heat with a drizzle of oil. When hot, sauté the sliced onion for 3-4 minutes until soft and translucent. Add the grated garlic and remaining Za’atar spice and sauté for another 2 minutes. On completion, transfer to the bowl of cooked bulgur and toss through the rinsed green leaves. Set aside for serving.
CRISPY, CHEESY GOLD!
Wipe down the pan if necessary and return it to a medium heat with another drizzle of oil or a knob of butter. When hot, fry the halloumi slabs for 1-2 minutes per side until crispy and golden. Remove from the pan and allow to drain on some paper towel – and try not to eat it all before serving!
PLATE YOUR SOUTHERN TURKISH TREAT
Make a bed of flavourful bulgur wheat pilaf. Cover with some roast veggies and layer with the crunchy halloumi. Top with a hearty dollop of tzatziki and finish with a sprinkling of toasted pumpkin seeds. Enjoy!

Lentils - 120g
Cauliflower Florets - 200g
Julienne Carrot - 150g
Honey - 10ml
Bulgur Wheat - 150ml
Za'atar Spice - 30ml
Pumpkin Seeds - 20g
Onion - 1
Garlic Clove - 2
Minted Halloumi - 160g
Green Leaves - 40g
Tzatziki - 90ml

Download the Recipe

Serves 3

OVEN-CARAMELISED VEG
Preheat the oven to 200°C. Boil the kettle for step 2. Place the drained lentils and cauliflower pieces on a roasting tray. Coat in oil, season, and spread out in an even layer. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy. Place the julienne carrot in a bowl, coat in oil, and season. When the cauliflower and lentils are at the halfway mark, give them a shift and scatter the carrot over the tray. Return to the oven for the remaining cooking time. On completion, remove the roast veg from the oven and drizzle with the honey.
WARM BULGUR WHEAT
Place the bulgur wheat and half of the Za’atar spice in a large, shallow bowl. Submerge in 400ml of boiling water, add a drizzle of oil, and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion and season to taste. Replace the plate and set aside.
POP THOSE SEEDS
Place the pumpkin seeds in a nonstick pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
LOAD UP THE BULGUR PILAF
When the bulgur is nearly cooked, return the pan to a medium heat with a drizzle of oil. When hot, sauté the sliced onion for 3-4 minutes until soft and translucent. Add the grated garlic and remaining Za’atar spice and sauté for another 2 minutes. On completion, transfer to the bowl of cooked bulgur and toss through the rinsed green leaves. Set aside for serving.
CRISPY, CHEESY GOLD!
Wipe down the pan if necessary and return it to a medium heat with another drizzle of oil or a knob of butter. When hot, fry the halloumi slabs for 1-2 minutes per side until crispy and golden. Remove from the pan and allow to drain on some paper towel – and try not to eat it all before serving!
PLATE YOUR SOUTHERN TURKISH TREAT
Make a bed of flavourful bulgur wheat pilaf. Cover with some roast veggies and layer with the crunchy halloumi. Top with a hearty dollop of tzatziki and finish with a sprinkling of toasted pumpkin seeds. Enjoy!

Lentils - 120g
Cauliflower Florets - 200g
Julienne Carrot - 150g
Honey - 10ml
Bulgur Wheat - 150ml
Za'atar Spice - 30ml
Pumpkin Seeds - 20g
Onion - 1
Garlic Clove - 2
Minted Halloumi - 160g
Green Leaves - 40g
Tzatziki - 90ml

Download the Recipe

Serves 4

OVEN-CARAMELISED VEG
Preheat the oven to 200°C. Boil the kettle for step 2. Place the drained lentils and cauliflower pieces on a roasting tray. Coat in oil, season, and spread out in an even layer. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy. Place the julienne carrot on a second roasting tray, coat in oil, and season. When the cauliflower and lentils are at the halfway mark, give them a shift and return to the oven. Pop in the tray of carrot and cook for the remaining roasting time. On completion, remove both trays from the oven and drizzle the honey over the roast carrot.
WARM BULGUR WHEAT
Place the bulgur wheat and half of the Za’atar spice in a large, shallow bowl. Submerge in 800ml of boiling water, add a drizzle of oil, and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion and season to taste. Replace the plate and set aside.
POP THOSE SEEDS
Place the pumpkin seeds in a large, nonstick pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
LOAD UP THE BULGUR PILAF
When the bulgur is nearly cooked, return the pan to a medium heat with a drizzle of oil. When hot, sauté the sliced onion for 4-5 minutes until soft and translucent. Add the grated garlic and remaining Za’atar spice and sauté for another 2-3 minutes. On completion, transfer to the bowl of cooked bulgur and toss through the rinsed green leaves. Set aside for serving.
CRISPY, CHEESY GOLD!
Wipe down the pan if necessary and return it to a medium heat with another drizzle of oil or a knob of butter. When hot, fry the halloumi slabs for 1-2 minutes per side until crispy and golden. Remove from the pan and allow to drain on some paper towel. You may need to do this step in batches for the crispiest results – and try not to eat it all before serving!
PLATE YOUR SOUTHERN TURKISH TREAT
Make a bed of flavourful bulgur wheat pilaf. Cover with some roast veggies and layer with the crunchy halloumi. Top with a hearty dollop of tzatziki and finish with a sprinkling of toasted pumpkin seeds. Enjoy!