- 200g bulghar wheat
- 250g pack halloumi cheese, cut into 8 slices
- 5 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- zest and juice 2 limes
The same shape, but smaller than…
- 1 tsp sweet paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 400g can chickpea, drained and rinsed
- 70g bag rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
Cook the bulghar wheat following pack instructions. Meanwhile, in a non-stick pan, fry the halloumi in 2 tbsp oil for 3-4 mins on each side until golden and starting to crisp up.
Mix together the lime zest and juice, paprika and remaining olive oil, and stir this through the bulghar wheat using a fork. Toss in the chickpeas and rocket, and serve with the fried halloumi slices.
Couscous, quinoa or a mixture of grains would also be delicious in this recipe. For a protein-packed alternative, try using two cans of green lentils