Grilled halloumi cheese with bulgur, carrot hummus and coriander
The halloumi is covered with pomegranate molasses and ground coriander before being grilled. The texture and flavour of the hummus and the bulgur-chickpeas mixture are a great combination. A real treat!
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Ingredients
Portions:
4
100 g
bulgur
1 piece
cinnamon stick
250 ml
vegetable stock
50 g
chickpeas, cooked
Carrot Hummus:
100 g
carrot pebbles
2 cloves
garlic
2 tbsp
tahini
1 tbsp
lemon juice
salt
ground cumin
2 tbsp
ice water
Grilled Halloumi:
150 g
halloumi cheese
1 tbsp
pomegranate molasses
1 tsp
ground coriander
1 bunch
fresh coriander, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Rinse 100 g bulgur under cold water. In a pot, bring 250 ml vegetable stock and 1 piece cinnamon stick to a boil. Add the bulgur, cover, and simmer for 10-12 minutes until tender. Stir in 50 g cooked chickpeas and set aside.
- For the carrot hummus, steam 100 g carrot pebbles until soft, about 5 minutes. Blend with 2 cloves garlic, 2 tbsp tahini, 1 tbsp lemon juice, a pinch of salt, and a pinch of ground cumin until smooth. Slowly add 2 tbsp ice water until creamy.
- Slice 150 g halloumi cheese into 1 cm thick pieces. Brush each slice with 1 tbsp pomegranate molasses and sprinkle with 1 tsp ground coriander. Heat a grill pan over medium heat and grill the halloumi for 2-3 minutes on each side until golden.
- To serve, spread the carrot hummus onto a plate. Top with the bulgur and chickpea mixture, then place the grilled halloumi on top. Garnish with 1 bunch fresh coriander, chopped.
For extra flavor, drizzle additional pomegranate molasses over the dish before serving.