The harissa dressing adds spice to this nutritious vegetarian salad with haloumi, bulgur wheat, chickpeas and spinach.
Ingredients
- 250g bulgur wheat
- 250g haloumi
- Juice of ½ lemon, plus lemon wedges, to serve
- 3 tbsp extra-virgin olive oil
- ½ cucumber, halved lengthways
- and finely sliced
- 250g cherry tomatoes, halved
- 200g baby spinach
- Handful fresh mint, roughly chopped
- 1 small red onion, finely sliced
- 400g can chickpeas, drained
For the harissa dressing
- 1 tsp harissa paste (we like Belazu, from major supermarkets)
- 150ml natural yogurt
Method
- 1. Place the bulgur wheat in a medium saucepan and cover with water. Cook for 20 minutes, until tender and fluffy. Drain and cool.
- 2. Thinly slice the haloumi and pat dry with kitchen paper. Fry gently in a dry, non-stick frying pan for 2 minutes, until golden and crispy on both sides, turning carefully. Set aside on a plate, then drizzle with the lemon juice and half the oil.
- 3. Toss the cucumber, tomatoes, spinach, mint, onion and chickpeas into the bulgur wheat. Drizzle with the remaining oil and toss again. Season well and divide between plates, with the haloumi.
- 4. Mix the harissa into the yogurt and spoon into small serving saucers. Put 1 on each plate, with some lemon wedges to squeeze over the salad.
Nutritional info
Per serving: 652kcals, 29.4g fat (12.7g saturated), 29.2g protein, 75.4g carbs, 7.7g sugar, 2.3g salt
Wine Recommendation
Try a tangy, easy-going, fairly light red like Pinot Noir. New Zealand makes some fine examples.