Golden halloumi, smoky bulgur, and a tangy tomato yoghurt dressing come together in a symphony of tastes. Packed with fresh basil and crunchy seeds, this dish is not only delicious but also a great source of protein and fibre. It's so good, you'll want to put a ring on it!
Heat a large saucepan over medium heat. Add a splash of olive oil, then stir in the bulgur wheat. Fry for 2 minutes until golden. Add the smoked paprika and cook for another 30 seconds. Cover with boiling water until 2cm above the bulgur, bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes.
While the bulgur wheat is cooking, make the tomato yoghurt dressing by blending the Greek yoghurt, sun-dried tomatoes, and the juice from the lemon until smooth. Season with salt and black pepper to taste.
Cut the halloumi into 2cm-sized pieces. Heat a large frying pan over medium-high heat. Add the halloumi pieces and cook on all sides until golden and charred. Pour in the pomegranate molasses and let it bubble and thicken, coating the halloumi.
Slice the cherry tomatoes and tear most of the fresh basil. Toss these through the cooked bulgur wheat. Season with salt and black pepper.
Divide the bulgur into serving boxes. Top with the glazed halloumi, a generous dollop of the tomato yoghurt dressing, and the mixed seeds. Garnish with the remaining basil leaves. Refrigerate until needed. No need to reheat before serving.
For an extra burst of flavour, marinate the halloumi in a little olive oil and a pinch of smoked paprika for 10 minutes before frying.
If you don't have pomegranate molasses, a mix of honey and balsamic vinegar can be used as a substitute for a similar sweet and tangy glaze.
This bowl is perfect for meal prep! Prepare all components and assemble them in airtight containers for quick and easy lunches throughout the week.