Photo by Olga Lioncat on Pexels
Za’atar Halloumi & Roasted Pepper Bulgur Bowl with Lemon-Tahini Punch
A hearty Middle Eastern-inspired bulgur bowl with sizzling halloumi, smoky roasted peppers and a tangy za’atar-lemon tahini sauce.
- 300 g red pepper
- 200 g halloumi
- 150 g bulgur wheat
- 120 g red onion
- 2 cloves garlic
- 150 g cucumber
- 240 g tinned chickpeas
- 1 pc lemon
- 40 g tahini
- 2 tsp za'atar
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp sumac
- ½ tsp salt
- ¼ tsp black pepper
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Heat oven to 220°C (fan 200°C). Halve and deseed the red pepper, then cut into thick strips. Toss with half the olive oil, a pinch of salt and black pepper; roast on a tray for 15 minutes until blistered and charred.
- Step 2
Meanwhile, cook bulgur: bring 300 ml water to a boil, stir in bulgur, cover and simmer for 12–13 minutes until tender (then fluff with a fork).
- Step 3
While bulgur cooks, thinly slice red onion. Finely chop garlic. Drain and rinse chickpeas. In a bowl, mix chickpeas, onion, garlic, cumin, sumac, remaining olive oil, and a pinch of salt and black pepper.
- Step 4
Pan-sear halloumi: cut into 1 cm slabs. Heat a non-stick frying pan over medium-high heat, add halloumi (no extra oil if it releases). Cook 2–3 minutes per side until golden, then remove to a plate. (Keep warm.)
- Step 5
Make punchy tahini sauce: in a bowl whisk tahini with juice of 1 lemon, 2–3 tbsp warm water, za’atar, remaining salt and a little black pepper until pourable.
- Step 6
Assemble bowls: add bulgur to two bowls, top with the roasted pepper, spiced chickpeas and onions, sliced cucumber, and seared halloumi.
- Step 7
Drizzle generously with tahini sauce and serve immediately.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
